¼ cup peacans, chopped
1 pears, cut into thin slices
2 teaspoons butter, coconut oil or avocado oil
1 shallot, minced
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1/4 cup apple juice
2 teaspoons apple cider vinegar
1 teaspoon dijon mustard
1 6-ounce bag organic baby spinach
2 ounces (about 1/2 cup) goat cheese if preferred
Heat medium skillet with oil. Add shallot, salt, and pepper. Stir 30 seconds or until fragrant. Add apple juice, cider vinegar, and mustard; whisk. Simmer for 3-4 minutes or until slightly reduced. Place spinach in a large serving bowl. Pour dressing on top and toss. Divide salad evenly among 4 plates. Top with pecans, goat cheese and pears.
