Probably one of our favorite salads—ever.
1 Dijon vinaigrette
2 T butter
1 cup chopped pecans
1 T sugar (I recently used about 1 T of honey and 1 T of agave nectar instead of sugar and it was just as delicious)
1/8 tsp. salt
Romaine, spinach, ice-burg or your favorite salad blend
3 ripe pears, cored and thinly sliced
1 cup crumbled blue cheese (gorgonzola is super yummy too)
5 T olive oil
3 T finely chopped shallots or sweet onion
2 T white wine vinegar
1 T Dijon mustard
½ tsp. salt
¼ tsp. black pepper
Add ingredients into a sealed container and shake to combine. Also, I usually double this dressing recipe.
Melt butter, add pecans, cook 4-5 minutes until toasted. Sprinkle with sugar (or honey and agave nectar) and salt and cook 1 minute. Transfer to a bowl to cool. Add pears together with lettuce, toss and sprinkle with pecans and blue cheese.
Recipe courtesy of Susan Lombard