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Do- pecan halves Spring Salad chicken shallots red pepper cheese garlic salt extra light olive oil vinegar brown sugar butter soy sauce
Viewed: 37 - Published at: 5 years agoIngredients
- 2 hard pears peeled and sliced thin. Do not use a really ripe pear.
- i/2 C. pecan halves
- Spring Salad Greens or baby spinach leaves
- 1 roasted chicken
- 1 T. shallots
- 1/2 Red Pepper
- Block of Good Blue Cheese
- 1 garlic clove
- 1/4 t. salt
- 1/2 C. Extra light olive oil plus 1 T. exta to sautee
- 1/8 C. Champagne vinegar
- 1 T. Brown Sugar
- 1 T. Butter
- 1 t. soy sauce
Method
- Salad Dressing...
- Peel and mince finely 1 clove of garlic..smash with fork 1/4 t. salt.
- Add 1/8 C.Champagne Vinegar and wisk..slowly add 1/2 C. Extra light Olive oil while wisking.
- Add shallot and soy sauce..wisk again and set aside..Better when made a few hours ahead..
- Salad..
- Peel Pear..slice thinly and remove core. In a saute pan add 1 T. butter and 1 T. extra light olive oil. Add pears and saute on medium heat until just fork tender..Add brown sugar and pecans..sautee auntil sugar melt and coats the pecans and pears..Remove from heat.
- In a large platter arrange greens..Peel and slice Sweet Red Pepper..Remove skin from chicken and pull bite size pieces and place on greens..slowly add dressing to coat the salad and toss gently.
- Add pears and Pecans and top with Blue Cheese crumbles..
