| Dressing |
| 3 Tbsp. Olive Oil |
| 1 Tbsp Balsamic Vinegar |
| 1/8 Tsp. Pepper |
| 1/4 Tsp. Salt |
| 1/4 Tsp. Cardamom |
| 1 Tbsp. Minced Shallot |
| 8 Oz. Baby Spinach Leaves |
| 2 Medium Firm Ripe Pears thinly sliced |
| 1/8 Cup Craisins |
| 1/4 Cup Pecans or Walnuts |
Dressing: Whisk oil, vinegar, pepper, salt, cardamon and shallots.Gently toss with spinach, pear, and craisins. Top with nuts.
For an extra zing: Prior to making dressing and slaad, mix 1 cup nuts with 2 Tbsp. sugar, 2 Tbsp. corn syrup, 1/4 Tsp. cardamon, 1/4 Tsp. salt, !/8 Tsp. cayenne, and 1/8 Tsp. cloves. Spread on a baking sheet lined with parchment paper. Bake at 350° stirring occasionally with a fork. Bake until syrup is golden about 15 minutes. Cool for five minutes and then break up before topping the salad.