Nutty Pear Salad

• 2/3 cup pecans or 2/3 cup walnuts
• 4 tablespoons sugar, divided
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• 3 1/2 tablespoons extra virgin olive oil
• salt and pepper
• 1 (6 ounce) bag mixed baby lettuces and spring greens or 1 head bibb lettuce, torn into bite-sized pieces
• 2 red pears, peeled, cored and sliced
• 3/4 cup crumbled gorgonzola or 3/4 cup blue cheese
• 1 avocado, pitted peeled and sliced
• 1/4 cup thinly sliced green onion

1. In a skillet over medium heat combine pecans and 3 tablespoons sugar. Cook and stir until the sugar melts and caramelizes about 3-4 minutes. Carefully transfer coated pecans to a sheet of wax paper or foil. Let cool; break into pieces.
2. Meanwhile, for the dressing, in a small bowl whisk together vinegar, mustard, garlic and remaining 1 tablespoon sugar. Slowly whisk in oil. Season with salt and pepper to taste.
3. In a large serving bowl layer lettuce, pears, blue cheese, avocado and green onions. Add dressing; toss to coat. Sprinkle with cooled pecans and serve.

pecans, sugar, red wine vinegar, mustard, garlic, extra virgin olive oil, salt, spring greens, red pears, crumbled gorgonzola, avocado, green onion

Taken from www.food.com/recipe/nutty-pear-salad-479048 (may not work)