Fay Butler Fab/Metal Shaping

Cooking with Phyllis

Pear SaladSpinach Pear Salad with Maple Vinaigrette

  • 1 bag of baby spinach, washed
  • 1 pear or apple sliced thinly
  • ½ cup toasted or candied pecans or walnuts
  • ½ cup of crumbled bleu cheese or gorgonzola cheese

Arrange in a shallow bowl.


  • 2 Tablespoons rice or white wine vinegar
  • 2 tablespoons Vermont real maple syrup
  • 1 Teaspoon Dijon mustard
  • 4 or 5 Tablespoons canola oil
  • Salt and pepper

Whisk or shake well and pour over salad.


  • You can use mesclun salad greens
  • You can use any fruit you choose
  • To toast nuts bake at 350 degrees for 8 to 10 minutes, but watch carefully because nuts burn quickly
  • Use real maple syrup, not pancake syrup
  • Do not use yellow mustard
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