Autumn Spinach Salad

for the salad

• 1 packet baby spinach leaves
• 1/4 cup cup thinly sliced red onion
• 1/4 cup dried cranberries
• 1 bosc pear peeled and cut into thin slices
• 1/3 cup toasted or candied pecans

for the vinaigrette

• 1 teaspoon cranberry horseradish mustard (or other fruited Dijon mustard)
• 1 tablespoon balsamic vinegar (or other fruity balsamic)
• 1 teaspoon Maple syrup
• 1/2 teaspoon sea salt
• 4 tablespoons orange infused olive oil (or add 1 tsp grated orange zest and plain olive oil)

1. Place spinach leaves in a low salad bowl.
2. Arrange onions, pears, cranberries and nuts over the greens in a decorative fashion.
3. Mix the mustard, vinegar, maple syrup and salt together, whisk until blended.
4. Whisk in the oil, one Tbsp at a time. If using plain oil, stir in the grated orange zest.
5. Drizzle the vinaigrette over the salad, and serve.