Roasted Pear, Dried Cranberry And Spinach Salad With Cranberry Mustard Dressing

ROASTED PEAR, DRIED CRANBERRY 

AND SPINACH SALAD WITH 

CRANBERRY MUSTARD DRESSING 

Serves 6.
Ingredients:
Salad:
2 firm-ripe Anjou pears, peeled and 
   cut into 6 wedges each 
2 T. raw (coarse) sugar
1/2 cup sliced almonds, toasted
1/2 cup dried cranberries
1-6 oz. bag baby spinach
Dressing:
1/2 cup dried cranberries
1/3 cup cider vinegar
2 T. pomegranate molasses or honey 
1 T. Dijon mustard
1/3 cup extra-virgin olive oil

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Directions:

1. Preheat oven to 450 degrees. Toss pear wedges with sugar and place on a parchment-lined baking sheet, cut sides down. Bake for 15 minutes or until soft and browned on undersides. Slide paper onto a rack and cool. Toss sliced almonds and dried cranberries together in a small bowl; set aside.
2. To make dressing place dried cranberries, vinegar, pomegranate molasses or honey and mustard in the blender. Blend until smooth. Add the olive oil and blend; season to taste with salt and pepper.
3. Place spinach in a salad bowl and toss with half the almond mixture and enough vinaigrette to coat the leaves well. Plate the salad and top with roasted pears and the remaining almond mixture. 
Salad recipe and photo property of Phillis Carey.