Blue Cheese And Pear Salad With Candied PecansFrom krumkake 8 years ago
- candied Pecans: shopping list
- ¼ cup white sugar shopping list
- ½ cup pecans, coarsely chopped shopping list
- Dressing: shopping list
- ⅓ cup olive oil shopping list
- 3 tablespoons white wine vinegar shopping list
- 1 tablelspoon white sugar shopping list
- a good shot of honey (I'd guess I squirt in about a heaping tablespoon) shopping list
- 1½ teaspoons prepared mustard shopping list
- 1 clove garlic, minced shopping list
- ½ teaspoon salt shopping list
- 2 or 3 twists of fresh ground black pepper shopping list
- Salad ingredients: shopping list
- ½ head iceberg lettuce, chopped into bite-size pieces (or you can use romaine) shopping list
- ½ bag of spinach, chopped into bite-size pieces shopping list
- 2 pears, peeled and cored and chopped, and sprinkled with fruit Fresh to prevent browning shopping list
- 6 ounces Roquefort or blue cheese, crumbled (I prefer to use a block of blue cheese so I can make bigger chunks than what you usually get in the pre-crumbled cheese tubs) shopping list
- ½ cup chopped sweet onion shopping list
How to make it
- Prepare the pecans first, so they can cool off.
- In a skillet over medium heat, stir ¼ cup of sugar together with the pecans (watch carefully, as these will burn easily - you want a hot flame, but not so hot that it will scorch the sugar).
- Continue stirring constantly until sugar has melted completely and the pecans are beginning to turn a beautiful caramel color.
- Carefully (I say "carefully" because this is some HOT stuff - don't burn yourself) transfer nuts onto a cutting board to cool completely, seperating the nuts as they cool (otherwise they will cool in a big "clump" and you will need to break it all up, making for some "not so pretty" candied pecans!).
- NOTE - VERY IMPORTANT! Do not put the nuts on waxed paper to cool - I did that the first time I made this, not realizing that the nuts would stick to the waxed paper...I couldn't remove them to save my soul - I had to throw out the entire batch and start all over!! I've found that my cutting board works best - you can scrape up any "stuck" nuts with a spatula, and it's easy to clean up.
- For the dressing, blend oil and vinegar together with a whisk, then add remaining dressing ingredients, whisking until it is well blended (it will tend to seperate as it sits, so just give it a good stir before dressing the salad with it).
- Set dressing aside until ready to serve the salad.
- When ready to serve, toss lettuce, spinach, pears, blue cheese, and onions in a large bowl.
- Pour dressing over salad, sprinkle with pecans; toss and serve immediately.
- Unfortunately, this salad does not keep well once it is "dressed". Scale it down (or increase amounts) to make only what you think you will eat at one time. The dressing will keep well in the refrigerator for some time, so extra dressing is not a problem - it will be ready and waiting next time you're craving this salad.
People Who Like This Dish 7
The Cookkrumkake Chicago Suburbs, IL
The Rating6 people
Hi Krumkake! Thanks for adding the part about the waxed paper and the pecans. I see that you and I have made the same mistake before! But then, isn't waxed paper a fat-free product that's high in fiber? Naaa... I am going to enjoy your recipe as soon...moreannieamie in Los Angeles loved it
Wow, This sounds fantastic! I am so eager to try this. I think I will do this for our fathers day dinner.bluewaterandsand in GAFFNEY loved it
mmm.. sounds delicious! thanks Krumkake!!magali777 in Mexico loved it
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