Pear and Spicy Pecan Salad with Raspberry Dijon Vinaigrette

This was the Number One salad seller at a restaurant I worked at in Minnesota. It is so good and although this is not the best photo, it is a striking presentation. It's actually quite simple. Mixed greens (half romaine, half spring mix), grilled chicken (or not), crumbled gorgonzola or bleu cheese, a pear or Asian pear, and spicy pecans. She used candied pecans, but I was always afraid of breaking a tooth on these! Plus, I like that bit of heat on the spicy pecans. This is a wonderful main course salad and I make it quite often during the summer. An aside, I usually double the vinaigrette recipe because it's just a basic dressing to have on hand, plus it will keep just about forever. And I usually at least double the pecan recipe because these, too, will keep in the freezer for a long time. I'm also including her recipe for Candied Pecans in case you prefer those.

Vinaigrette:

1/2 cup olive

1/4 cup raspberry vinegar

3 Tbsp sugar

4 tsp Dijon

1/4 tsp salt

Dash freshly ground black pepper

Whisk all ingredients together.

Mixed garden greens, I like half romaine, half spring mix

Crumbled Gorgonzola or Bleu Cheese

1/2 pear or Asian pear, per salad

Chicken grilled with olive oil, S&P, about 4 oz per salad

Sweet and Spicy Pecans

3 Tbsp lite corn syrup

1 1/2 Tbsp sugar

3/4 tsp salt

1/4 tsp black pepper

1/8 tsp cayenne

1 1/2 cups pecans

1/4 tsp hot sauce

Heat oven to 350. Mix everything together. Place on a rimmed cookie sheet lined with aluminum foil and sprayed with cooking spray. Bake for 5 minutes. Stir. Bake another 10 minutes. Let cool on tray. Break apart and store in freezer-safe container.

Candied Pecans

1/2 cup pecan halves

2/3 cup sugar

Heat sugar in a small skillet over medium heat until sugar melts. Stir in pecans until all are well-coated. Spread quickly on buttered foil and spread apart with two forks. When cool, chop or break into pieces.

Salad Construction (!):

Toss greens (I use one large handful per serving) with dressing and divide onto plates. Top with cheese and sprinkle with pecans. Cut each pear in half and cut fan-like and fan out in the center of each salad. If using chicken, slice into strips and lay fanning around the salad.