Rosie'S Pear Chicken Salad

• 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

1. Salad Dressing...
2. Peel and mince finely 1 clove of garlic..smash with fork 1/4 t. salt.
3. Add 1/8 C.Champagne Vinegar and wisk..slowly add 1/2 C. Extra light Olive oil while wisking.
4. Add shallot and soy sauce..wisk again and set aside..Better when made a few hours ahead..
5. Salad..
6. 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.
7. 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.
8. Add pears and Pecans and top with Blue Cheese crumbles..

do, pecan halves, spring salad, chicken, shallots, red pepper, cheese, garlic, salt, extra light olive oil, vinegar, brown sugar, butter, soy sauce

Taken from www.epicurious.com/recipes/member/views/rosies-pear-chicken-salad-1202457 (may not work)