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Blue Cheese And Pear Salad With Candied Pecans Recipe

Blue Cheese And Pear Salad With Candied Pecans Recipe

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Blue Cheese And Pear Salad With Candied Pecans

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Ingredients

Count

Nutrition

489

Calories

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Ingredients:

Serving

candied pecans
1/4 cup white sugar
1/2 cup pecans, coarsely chopped
dressing
cup olive oil
3 tbsp white wine vinegar
1 tablelspoon white sugar
a good shot of honey (i'd guess i squirt in about a heaping tbsp)
11/2 tsp prepared mustard
1 clove garlic, minced
1/2 tsp salt
2 or 3 twists of fresh ground black pepper
salad ingredients
1/2 head iceberg lettuce, chopped into bite-size pieces (or you can use romaine)
1/2 bag of spinach, chopped into bite-size pieces
2 pears, peeled and cored and chopped , and sprinkled with fruit fresh to prevent browning
6 oz 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)
1/2 cup chopped sweet onion

Directions:

Prepare the pecans first, so they can cool off.
In a skillet over medium heat, stir 1/4 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	489.23 Kcal (2048 kJ)
Calories from fat	412.46 Kcal
		% Daily Value*
Total Fat	45.83g	71%
Cholesterol	19.14mg	6%
Sodium	587.86mg	24%
Potassium	268.71mg	6%
Total Carbs	16.12g	5%
Sugars	10.35g	41%
Dietary Fiber	3.79g	15%
Protein	7.51g	15%
Vitamin C	5mg	8%
Vitamin A	0.2mg	6%
Iron	1.1mg	6%
Calcium	190.5mg	19%

Amount Per 100 g
Calories	259.85 Kcal (1088 kJ)
Calories from fat	219.07 Kcal
		% Daily Value*
Total Fat	24.34g	71%
Cholesterol	10.16mg	6%
Sodium	312.23mg	24%
Potassium	142.72mg	6%
Total Carbs	8.56g	5%
Sugars	5.49g	41%
Dietary Fiber	2.01g	15%
Protein	3.99g	15%
Vitamin C	2.6mg	8%
Vitamin A	0.1mg	6%
Iron	0.6mg	6%
Calcium	101.2mg	19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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