Spiced Pecan And Roasted Pear Salad

• 1/4 cup pecan halves
• 1/2 teaspoon garam masala (such as McCormick), divided
• 1/8 teaspoon salt
• 3 assorted firm-ripe pears (such as Bosc, Anjou, or Bartlett)
• Cooking spray
• 1 tablespoon sherry vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 2 teaspoons olive oil
• 1 bunch chopped trimmed watercress
• 2 heads Belgian endive, separated into leaves (about 1/2 pound)
• 2 1/2 ounces blue cheese, crumbled
• 4 flatbread crackers

1. Preheat oven to 400u0b0. Toast the nuts in the oven 2-3 minutes or until fragrant. Transfer the nuts to a bowl, and toss with 1/4 teaspoon garam masala and the salt.
2. Halve and core the pears. Cut each half into 3 wedges. Lightly coat a nonstick baking sheet with cooking spray; arrange pear wedges on their sides on prepared pan, and sprinkle tops with remaining 1/4 teaspoon garam masala. Roast pears in the middle of the oven, turning once, about 20 minutes or until tender and golden brown.
3. Whisk together the vinegar and the next 3 ingredients (through olive oil) in a small bowl.
4. Arrange greens and pears on each of 4 plates. Sprinkle the cheese and nuts over top, and drizzle with dressing. Serve with a flatbread cracker.

pecan halves, garam masala, salt, bartlett, cooking spray, sherry vinegar, mustard, honey, olive oil, trimmed watercress, endive, blue cheese, crackers

Taken from www.myrecipes.com/recipe/spiced-pecan-roasted-pear-salad (may not work)