By: Rose Reisman
- This is the number-one salad in my catering company. The sweet and savory combination of cinnamon-sugared pecans, ripe pears and small morsels of brie is sensational. There is very little oil in this, but you won’t miss it. You can easily make this a main meal salad by adding some grilled chicken or shrimp.
1/3 cup pecan halves
2 Tbsp orange juice concentrate, thawed
3 Tbsp icing sugar
2 Tbsp olive oil
1/4 tsp cinnamon
1 Tbsp balsamic vinegar
1/8 tsp allspice
1 tsp minced garlic
1/8 tsp nutmeg
1/2 tsp liquid honey
8 cups baby spinach leaves
1/2 tsp Dijon mustard
1 cup diced radicchio
1 large ripe pear, peeled, cored and diced
2 oz brie, diced
Preheat the oven to 350°F. Spray a baking sheet with cooking oil.
Rinse the pecans with cold water. Drain, but do not let them dry.
Combine the icing sugar, cinnamon, allspice and nutmeg in a small bowl. Dip the pecans in the sugar mixture, coating them well. Spread on the prepared baking sheet.
Bake for 15 minutes in the center of the oven. Remove and cool. When they’re cool enough to handle, chop coarsely.
Combine the spinach, radicchio, pear and brie in a large serving bowl.
Whisk the juice concentrate, oil, vinegar, garlic, honey and mustard together in a small bowl. Pour the dressing over the salad and toss to coat. Garnish with the candied pecans.
is an entrepreneur whose strength lies in recognizing the ever-changing needs of the wellness marketplace. She is an author, health and wellness consultant, caterer, public speaker, media personality, and mother of four children.