SPINACH SALAD

Baby spinach
Pear(s), cored and sliced
Gorgonzola or bleu cheese, crumbled
Spiced pecans
Lemon vinaigrette

SPICED PECANS

5 oz Pecans, toasted
½ cup Brown sugar
½ cup Sugar
1 ½ tsp Cayenne (I only added 1 tsp and they were pretty mild)
1 ½ tsp Cinnamon
1 Egg whites
2 Tablespoons Soy sauce (I used low sodium)
1. Mix dry ingredients.
2. Mix egg white and soy sauce and add half of dry ingredients to form slurry. Coat the pecans with the slurry and bake on parchment at 300 degrees for 5-10 minutes. Let the nuts cool and coat in the remaining dry ingredients. (Toss in a big bowl to coat)

LEMON VINAIGRETTE

½ cup Fresh lemon juice
¾ cup extra virgin olive oil
1 tsp Kosher salt
½ tsp ground black pepper (or to taste)
1 Tablespoon sugar

1. Mix lemon juice, salt, pepper and sugar.
2. Gradually whisk in olive oil.