Smoked Salmon and Pear Spinach Salad

SERVES 4

• ½ cup chopped pecans
• 4 cups bagged baby spinach
• 2 tablespoons walnut oil
• 1 tablespoon no-sugar-added cranberry or raspberry vinegar
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 large ripe but firm pear, stemmed, cored, and cut into 8 wedges (do not peel)
• 8 (1-ounce) slices no-sugar-added smoked salmon

• 1. Dry-toast the pecans in a small skillet over medium-low heat for 2 minutes, stirring often, or just until very lightly browned and aromatic. Remove from the heat and set aside.
• 2. Toss the spinach, oil, vinegar, salt, and pepper in a large bowl until the leaves are coated. Divide among four serving plates.
• 3. Wrap each pear wedge with a slice of smoked salmon. Set two on top of each salad. Divide the nuts evenly among the four plates.