Maple Dijon Spinach Arugula Pear Salad

Sautéed Pears tossed with a Spinach Arugula mix in a maple Dijon vinaigrette dressing. 😋👌 💓

Ingredients:

*1 1/2 cups of organic, baby spinach

*1 1/2 cups of organic, arugula

*1 avocado, chopped

*4 hard boiled eggs, sliced in half

*a handful of sliced almonds

*1/4 cup of red onion, sliced

*1 Bosc pear, sliced thin with peel on (remove core, stem, & seeds) note: you can remove peel though. Peel is optional

*1 Tbsp. of organic, unrefined coconut oil

Dressing:

*1/3 cup of EVOO (extra virgin olive oil)

*1/4 cup of pure maple syrup

*2 Tbsp. of balsamic vinegar

*1 Tbsp. of Dijon mustard

*1 Tbsp. of Bragg's 24 herbs & spices seasoning

*1 tsp. of M&B Spices organic granulated garlic & parsley seasoning

*a few dashes of Himalayan pink salt

-Mix dressing in a glass bowl with a fork or whisk.

To assemble:

1) Chop the above ingredients.

2) Sauté the sliced pears in coconut oil in a skillet over medium heat until the pears are almost tender for about 5 to 6 minutes

3) Make the dressing.

4) In a large mixing bowl, add the spinach, arugula, some of red onion, avocado, and almonds and toss with some of the dressing.

5) Then arrange on a platter, add the remaining red onion, avocado, almonds, and eggs.

6) Serve and enjoy!

NOTE: There will be left over dressing. Store in a mason jar in the fridge.