Spinach, Pear and Pecan Salad with Lemon Verbena Vinaigrette

A beautiful fall salad. The vinaigrette makes a great chicken marinade as well.

	1 Tbs. Red Wine Vinegar
	1/4 tsp sugar
	pinch of salt
	pinch of nutmeg

	fresh ground pepper to taste
	2 tsp. finely choped Lemon Verbena, Lemon Balm, or Mint
	3 Tbs. Olive Oil
	Baby Spinach

	2 large ripe pears
	toasted pecans
	Feta cheese
	Lemon Verbena sprigs for garnish

Serving Information

serves 4

Featured Herbs

Lemon Verbena

Directions

Wisk together the first eight ingredients to prepare the vinaigrette. Set aside. Divide spinach among four salad plates, top with 1/2 of a sliced pear on each. Drizzle pears lightly with vinaigrette and sprinkle with pecans and feta cheese, if desired.

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