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Categories:
water sugar pecans balsamic vinegar fresh oregano shallot sugar fresh chives red onion canola oil olive oil kosher salt fresh ground pepper spring mixed salad greens blue cheese
Viewed: 38 - Published at: 8 years agoIngredients
- 1 cup water
- 1 cup sugar
- 1 cup pecans
- 13 cup balsamic vinegar
- 2 teaspoons fresh oregano, minced
- 1 teaspoon shallot, minced
- 1 teaspoon sugar
- 1 tablespoon fresh chives
- 1 tablespoon red onion, minced
- 1 cup canola oil
- 4 pears, ripe, peeled
- 3 tablespoons olive oil
- kosher salt
- fresh ground pepper
- 5 cups spring mixed salad greens
- 14 cup crumbled blue cheese
Method
- Preheat over to 350 deg.
- For the pecans, boil together the water and sugar.
- Add the pecans and simmer 5 minutes.
- Drain and toast the pecans on a well-greased baking sheet until golden (about 10 mins).
- Set aside to cool.
- This can be done a few days ahead.
- For the dressing: Mix the vinegar, shallots, sugar, chives and onion.
- Slowly whisk in canola oil, and make sure the dressing is thoroughly combined.
- Season with salt and pepper.
- Set aside.
- This too can be made earlier.
- For the pears: cut into quarters and remove the seeds.
- Toss with olive oil and season with salt and pepper.
- Either grill or pan fry until the pears are tender.
- Not mushy, but tender.
- In the pan would be approx 15 mins or so.
- Toss the salad with the dressing and mound the pears in the center of each plate.
- Top with candied pecans and crumbled blue cheese.
- Enjoy!
