Spinach

Spinach Pear Salad
1/4 cup coarsely choppped pecans
2 tsp oil
3 bosc pears, peeled, cored, and cut into 1/2 inch slices
1 tsp brown sugar
1/2 tsp kosher salt
1/4 tsp ground pepper
1/2 cup apple juice
2 tsp cider vinegar
1 tsp dijon mustard
6 oz baby spinach
2 ounces gorgonzola cheese (~1/2 cup)

Toast the pecans in a skillet over meduim heat for 3 minutes or until fragrant. Set aside. Add 2 tsp oil to the same skillet and increase the heat to Med-High. Add pears, and sprinkle with brown sugar; do not stir. Cook the pears 5 minutes on until lightly browned on bottom. Sitr ot melt the sugar. Transfer the pears to a plate.
Add juice, vinegar, mustard and salt and pepper to the pan. Whisk, simmer 3-4 minutes or until slightly reduced. Add pears.
Place spinach in a large serving bowl. Pour pears and dressing on top and toss. Divide among 4 plates and add gorgonzola and pecans to the top. Serve immediately.