epiSode: FreSh. cheF: maggie mcKeown. leVel: eaSy BaBy Spinach Salad with champagne Vinaigrette and maple glazed pecanS SerVeS 6 ingredientS: directionS: ½ cup whole pecans • Preheat oven to 325 degrees Fahrenheit. ¼ cup pure maple syrup • In a bowl, add pecans and maple syrup. Toss until coated. 4 pears, firm but ripe • Place pecans on parchment lined baking sheet, reserving excess maple syrup. Cook for 20 minutes or until done. Let cool. 2 tbsp champagne vinegar 1 shallot, diced • Slice pears to desired thickness (approximately 1/8-inch) and coat in Juice of 1 lemon reserved maple syrup. On high heat cook for 1 minute. Reduce heat 1 tsp Dijon mustard and cook for an additional 5 minutes. 2 tbsp maple syrup • Whisk together vinegar, shallots, lemon juice, mustard and remaining ½ cup olive oil maple syrup. While still whisking, drizzle in olive oil to emulsify. 1 handful per person baby spinach Season with salt and pepper to taste. 1 ½ cups Grano Padano • Toss spinach with dressing and all ingredients, reserving some for garnish. Serve.