Ingredients:

  • 6 oz baby spinach
  • 4 oz arugula
  • 2 medium Bosc pears, thinly sliced
  • 1/2 cup dried cranberries
  • 1/2 cup pecan halves
  • 1/2 cup feta cheese, crumbled
  • 2 tbsp lemon juice
  • 1/3 cup extra virgin olive oil
  • 3 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 1/4 tsp fine sea salt
  • 1/4 tsp black pepper

Instructions:

  1. Place the pecan halves in a dry skillet over medium heat. Shake the pan frequently for 3–5 minutes until the nuts smell nutty and appear slightly darker. Remove them immediately to a plate so they don't burn.
  2. Combine the olive oil, cider vinegar, honey, mustard, salt, and pepper in a mason jar. Shake vigorously for 30 seconds until the mixture is thick, glossy, and no longer separated.
  3. Toss the sliced pears in lemon juice to keep them bright. In your large bowl, gently fold together the spinach, arugula, pears, and cranberries. Pour the dressing over the greens and toss lightly. Top with the toasted pecans and crumbled feta just before serving.