1/2 cup Cumin Maple Pecans (see Cumin Maple Pecans Recipe)
1/2 cup goat, feta or blue cheese
Cut the pears in half and remove the core.
Heat a sauté pan with the avocado oil. Once warm, add the pears, centers down and cook until golden in color, 3-5 minutes. Turn the pears over, drizzle with 2 Tbsp Pear Balsamic Vinegar, and cover the pan. Cook until soft and caramelized, about 10 minutes longer.
Meanwhile, in a small bowl whisk together the remaining 2 Tbsp Pear Balsamic Vinegar, Tuscan Herb Oil, Rosemary Sea Salt, and pepper. Toss the dressing with the spinach and arrange on a large serving platter.
Finish the spinach with caramelized pears, cranberries, maple pecans, and cheese. Enjoy!