1 cup almonds

1/4 cup + 2 Tablespoons white granulated sugar

16 ounces fresh baby spinach

1 cup dried cranberries

2 large pears (I like Bartlett)

2-3 teaspoons fresh lemon juice

1/2 cup Goat or feta cheese

For the dressing:  

2 Tablespoons Pompeian Rose Balsamic Vinegar

2 Tablespoons Pompeian Organic White Wine Vinegar 

1 teaspoon dried minced onion

1/2 Tablespoon poppyseeds

1/8 teaspoon paprika

1/4 cup Pompeian Organic Robust Extra Virgin Olive Oil 

2 – 3 Tablespoons white sugar

1 teaspoon lemon zest


  1. In a large skillet, add the sliced almonds and white sugar. Place the heat to medium-high and stir near constantly. The sugar will begin to melt and become a sticky liquid and then stick to the almonds. This takes about 3 – 4 minutes. Watch carefully and stir near constantly to avoid burning the nuts.
  2. Dump the candied almonds onto a sheet of parchment paper and let harden. Break apart.
  3. Fill a large bowl with the spinach. Add the dried cranberries and candied (completely cooled) almonds.
  4. Thinly slice the pears and then toss with 2 – 3 teaspoons of fresh lemon juice. Add to the salad.
  5. Add the goat or feta cheese.
  6. For the dressing: combine all of the ingredients into a small mason jar and shake until completely combined. Pour over the salad and enjoy immediately.