Apple, Pear, and Walnut Salad

I love apples and pears and thought this salad would pair well with a spicy blueberry tenderloin I was making for dinner.  The vinaigrette tasted fantastic although I may switch pecans for walnuts in the future since I am not a real fan of walnuts. 

Recipe adapted from Food Network

Ingredients:

2 tablespoons red wine vinegar

2 tablespoons orange juice

1 orange zested

½ cup raisins

2 apples (use different kinds)

2 pears (red and green)

½ cup walnuts toasted

1 teaspoon cinnamon

1/8 teaspoon cardamom

1 tablespoon maple syrup

Directions:

1. In a large bowl whisk together the vinegar, orange juice, zest, and raisins. 
2. Core and dice apples and pears.
3. Toast the walnuts in a nonstick skillet by cooking on low heat for 2 minutes.  Add cinnamon and cardamom.  Toss for 1 minute.  Add maple syrup.  Toss for 1 more minute.
4. Add fruit and walnuts to a bowl.  Toss to combine.     
5. Refrigerate for 1 hour prior to serving.