This is a wonderful all seasons recipe especially for our fall fruits.  I suggest that you try this on a bed of spinach with sliced thin pears or apples, pecans or walnuts and a sprinkling of goat cheese.  I usually use an ale or beer mustard, but a spicy brown or honey mustard is equally as great.  If you really want this to be a gourmet salad, consider toasting the nuts at 350ºF for 10 minutes.  For maple syrup pecans, just mix a 1lb. of shelled nuts in a bowl with 2/3 cup of maple syrup, 3 tbsp. sugar, and a 1½  tsp. cinnamon or a dash of cayenne and then bake on a greased sheet at 350ºF for 10 minutes. If you are having a “I hate to cook day“, to heck with roasting nuts and just add to your salad about a cup of fruit and nuts mix.

Olive oil to the ½ line

Real maple syrup to the ¾ line

Red wine or balsamic vinegar to the top of the blue line

Spoonful of spicy brown, ale or honey mustard

Juice of 1 line

Salt, 2 pinches

Pepper, 1 pinch

Shake vigorously