Tina'S Pear, Blue Cheese & Candied Pecan Salad

• Salad:
• Mixed Spring Greens
• Crumbled Blue Cheese
• Pear, cored & cubed (1/2 pear per person)
• Candied Pecans (see instructions below)
• Vinaigarette (see instructions below)
• Pecans:
• 1 lb. pecans
• 1/3 cup sugar
• 1/4 cup butter
• 1/4 cup orange juice
• 1 1/4 tsp cinnamon
• 3/4 tsp salt
• 1/2 tsp cayenne pepper
• Vinaigarette Salad Dressing:
• 1/2 cup olive oil
• 1 tsp minced shallots
• 3 TBL balsamic vinegar (1/2 cup)
• 1/4 tsp salt
• 1/8 tsp white pepper
• SHORTCUT: use bottled balsamic vinaigarette

1. Heat sugar, butter, OJ & spices. Melt and toss in nuts, stir to cover. Spread on a lined cookie sheet. Bake at 250 degrees for 45 minutes, turn w/ flipper every 15 minutes. They will be runny at first, but as you bake & turn them, they will become drier and more sticky. Separate pecans while warm and let cool on wax paper. They will store for weeks in an airtight container.
2. Portion spring greens on plates, add cubed pears, sprinkle with crumbled blue cheese and candied pecans, top with salad dressing - serve.
3. Options:
4. 1 - sometimes I marinate the pears in the dressing before plating.
5. 2 - If you have a grill pan, you can also grill sliced pears, instead of cubing them.

salad, cheese, person, candied pecans, vinaigarette, pecans, pecans, sugar, butter, orange juice, cinnamon, salt, cayenne pepper, vinaigarette salad dressing, olive oil, shallots, tbl balsamic vinegar, salt, white pepper, balsamic vinaigarette

Taken from www.epicurious.com/recipes/member/views/tinas-pear-blue-cheese-candied-pecan-salad-1203172 (may not work)