Spring Fusion: Spinach, Glazed Pears, Maple Pecans and Dried Cranberries

I'd like to say I can take the credit for this wonderful recipe, but I cannot. One of my fellow interns used this recipe (modified from The Canyon Ranch Cooks) for his food service project and I loved it so much, I had to recreate it. You can to!

For the Pecans
EVOO
1/3 cup pecans
1 Tbsp maple syrup
Pinch kosher salt
One grind black pepper
Pinch of cayenne

Preheat oven to 325 degrees F. Lightly coat baking pan with EVOO. Combine pecas, syrup, salt, pepper and cayenne in small bowl and toss to coat. Spread nuts into baking dish. Bake until maple syrup bubbles- about 8 to 10 minutes- be careful not to overcook. Stir occassionally to break up clumps. Cool on baking sheet. Remove while slightly warm with a spatula.

For the Pears
2 Bartlett Pears (or whatever you like) cored and sliced
EVOO
Pepper to taste

Preheat oven to 325 degrees F (you can do this at the same time as the pears). Toss the pears in the EVOO and pepper. Place in baking dish and roast in oven 8 to 10 minutes.

For the Dressing
You can use whatever you would like, but I like to use Newman's Own Light Balsamic Vinagrette.

The Salad
4 cups baby spinach (or whatever greens you like best)
1-2 ounces gorgonzola cheese
1/2 cup dried cranberries
1/2 cup dressing

Toss spinach, pecans, cranberries and dressing. Divide into 4 portions and top each with 1/4 of the cheese and sliced pears.