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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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My parents stayed with me at a friend's beautiful ranch for the holidays and I made them this great salad. It turned into every night's first course. Ingredients:
2/3 cup pecan halves |
1/4 cup balsamic vinegar, divided |
dash cayenne pepper |
dash ground cinnamon |
3 tablespoons sugar, divided |
1 package (5 ounces) spring mix salad greens |
1/4 cup olive oil |
1 teaspoon dijon mustard |
1/8 teaspoon salt |
1 medium pear, thinly sliced |
1/4 cup shredded parmesan cheese |
Directions:
1. In a large heavy skillet, cook the pecans, 2 tablespoons vinegar, cayenne and cinnamon over medium heat until nuts are toasted, about 4 minutes. Sprinkle with 1 tablespoon sugar. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool.
2. Place salad greens in a large bowl. In a small bowl, whisk the oil, mustard, salt and remaining vinegar and sugar; drizzle over greens and toss to coat. Arrange the greens, pear slices and pecans on six salad plates. Sprinkle with cheese. Yield: 6 servings.
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