2 Drink Minimum Supper Club

Pecans:
1/4 cup powdered sugar
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/8 teaspoon ground red pepper
1/3 cup pecan halves
Cooking spray

Vinaigrette:
3 tablespoons finely chopped shallots
3 tablespoons balsamic vinegar
1 teaspoon sugar
2 teaspoons fresh lemon juice
2 teaspoons extravirgin olive oil
1 teaspoon Dijon mustard
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

Salad:
8 slices of bacon crumbled
2 (6-ounce) packages fresh baby spinach or field greens (about 12 cups)
2 pears, thinly sliced (about 3/4 pound)

Preheat oven to 350°.

To prepare pecans, combine first 5 ingredients in a small bowl. Rinse pecans with cold water; drain (do not allow pecans to dry). Add pecans to the sugar mixture, and toss well to coat. Arrange pecan mixture on a jelly roll pan coated with cooking spray. Bake at 350° for 10 minutes, stirring occasionally. Coarsely chop pecans. Set aside.

To prepare vinaigrette, combine the shallots and next 7 ingredients (shallots through black pepper) in a small bowl, stirring with a whisk until blended.

To prepare salad, heat a large nonstick skillet coated with cooking spray over medium-high heat. Add prosciutto; sauté 5 minutes or until crisp, and finely chop. Combine spinach, nectarines, and dressing in a large bowl; toss gently to coat. Sprinkle with the pecans and prosciutto.

Yield: 12 servings

**I usually double the pecans and I added about 4 oz. of goat cheese.
**This is also an adaptation of this recipe