- 8
Ingredients
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Preparation
Step 1
Candied Pecans:
1/4 cup sugar
1/4 teaspoon ground ginger
Dash cayenne pepper
1/2 teaspoon salt 4
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cinnamon
1 1/2 cups pecan halves
2 tablespoons buttter
Dressing:
2 tablespoons cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
6 tablespoons vegetable oil
Salad:
8 cups mixed salad greens
2 firm but ripe Anjou pears, sliced
1. In small bowl, mix together sugar, 1/2 teaspoon salt, 1/4 teaspoon cinnamon, ginger, 1/4 teaspoon black pepper and cayenne pepper.
2. Place pecans, butter and sugar mixture in medium skillet; cook over medium heat, stirring constantly, until sugar has melted and nuts are coated. Cool on lightly greased aluminum foil.
3. In small bowl, whisk together vinegar, mustard, honey, 1/4 teaspoon cinnamon, 1/4 teaspoon salt and 1/8 teaspoon pepper. Slowly whisk in oil.
4. To serve, toss greens with dressing. Add pears; toss to coat.
Sprinkle with pecans~*~