Fall Harvest Salad

By Gerry

Ingredients

• VINAIGRETTE:
• 1/4 cup white wine vinegar
• 1/4 cup olive oil
• 2 tablespoons minced chives
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1/2 cup half-and-half cream
• SALAD:
• 1 tablespoon butter
• 1 cup pecan halves
• 1 tablespoon sugar
• 2 medium pears, thinly sliced
• 2 cups torn leaf lettuce

Details

Servings 4

Preparation

Step 1

In a bowl, combine the vinegar, oil, chives, sugar, salt and cayenne; whisk in cream until well combined. Set aside.
In a small skillet, melt butter over medium heat; stir in pecans and sugar. Cook and stir until pecans are toasted and coated with sugar. Remove pecans to paper towels to drain and cool.
In a large bowl, combine the pear slices, lettuce, pecans and 1/3 cup vinaigrette and toss to coat. Yield: 4 servings.

Cinnamon Crouton Variation: In a nonstick skillet, melt 3 tablespoons butter over medium heat. Add 3 cups cubed cinnamon swirl bread; stir to coat. Cook and stir 5-7 minutes or until bread is toasted. Transfer croutons to a bowl; set aside. Prepare recipe as directed above and toss pears, lettuce, pecans and vinaigrette with croutons.