Pear Salad with Blue Cheese and Candied Pecans

Pear Salad with Blue Cheese and Candied Pecans

Ingredients - Candied Pecans

1 cup pecan halves
1/4 cup brown sugar
1 Tbsp olive oil
1 Tbsp balsamic vinegar

Directions - Candied Pecans:

Prepare a large sheet of parchment paper or foil for cooling pecans.

Stir sugar, oil, and vinegar in a large skillet over medium heat until sugar melts and syrup bubbles, about 3 minutes. Mix in pecans and stir until nuts are toasted and syrup coats them evenly, 5-6 minutes. Turn nuts out onto prepared parchment paper and separate using 2 forks. Cool completely. Nuts can be prepared way in advance (up to 1 month) and stored in an airtight container.

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Ingredients - Dressing

1 1/2 tbsp lemon juice
2 tsp balsamic vinegar
1 tsp Dijon mustard (optional)
5 or 6 Tbsp olive oil
Salt and pepper to taste

Ingredients - Dressing

In a small bowl mix lemon juice, balsamic vinegar, and Dijon mustard with a fork until well blended. Pour in the olive oil in a slow, steady stream whisking constantly. Whisk until well combined. Season with salt and pepper.

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Ingredients - Salad

8 cups mixed greens
6 oz crumbled blue cheese
4 ripe pears sliced in half lengthwise (Remove seeds from pears with a melon baller or small spoon. Heat 2 tbsp butter in large nonstick skillet; add pears, cut side down. Cook over medium heat 10-15 minutes or until tender.)

Final Assembly:

Put the greens into a big bowl and toss with the dressing and salt to taste. Only use as much dressing as you need to coat the greens lightly (otherwise the acid in the dressing will wilt them). Arrange salad on plates, top with pears, pecans, and cheese.

Note: This is the original basic recipe. I have made this on several occasions substituting Gorgonzola or Goat Cheese for the Blue Cheese and adding sliced red onion to the salad with good results. You can also substitute walnuts for the pecans, and apples for the pears, if you so wish.