In a small bowl or jar, whisk together 1/4 cup balsamic vinegar, 1/4 cup Dijon mustard, 2 tbsp maple syrup, and 1/4 tsp salt. Slowly drizzle in the olive oil while whisking vigorously until the dressing is completely emulsified and smooth.
1/4 cup Balsamic vinegar, 1/4 cup Dijon mustard, 1/4 tsp Pink salt, 2 tbsp Maple syrup, 1/2 cup Extra virgin olive oil
Cut 1 large Honeycrisp apple into thin slices. Peel the skin off the 2 Asian pears and cut them into thin slices as well.
1 Large Honeycrisp apple, 2 Asian pears
In a large salad bowl, combine the 5 oz baby spinach and 5 oz mixed greens to create a fluffy, vibrant base.
5 oz Baby spinach, 5 oz Mixed greens
Toss the salad gently just before serving. Transfer individual portions into separate serving bowls and drizzle generously with the prepared balsamic vinaigrette.
Layer the thin slices of apple and Asian pear across the top of the greens. Evenly scatter the 1/2 cup chopped candied pecans and 1/3 cup roasted pumpkin seeds over the fruit.
1/2 cup Candied pecans, 1/3 cup Roasted pumpkin seeds
