• 2 large eggs
• spinach
• 1 apple, diced
• 1 pear, diced
• 1/2 cup chopped pecans
• 1/3 cup dried cranberries
• 1/3 cup crumbled goat cheese
• 3 tablespoons olive oil
• 1½ tablespoons apple cider vinegar (or white wine vinegar)
• 1 tablespoon smooth Dijon mustard
• 1½ teaspoons honey

1. Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and dicing.
2. To assemble the salad, place desired amount of spinach in large bowls; top with arranged rows of eggs, apple, pear, pecans, cranberries and goat cheese. Serves two.
3. Dressing: whisk together the remaining ingredients [olive oil, vinegar, mustard, and honey] and pour over two salads.

photo: Baking with Blondie // adapted from recipe by damndelicious.net