Pear and Candied Nut

Photo by Jennifer H.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • Candied pecans:

  • 3

    tablespoons unsalted butter

  • 6

    tbsp packed light brown sugar

  • 1 1/2

    cup raw pecans

  • (Nice addition: some glazed almonds or pecans)

  • Maple-balsamic dressing:

  • 2

    small shallot, finely diced

  • 1

    tbsp. Dijon mustard

  • 2

    tbsp. balsamic vinegar

  • 6

    tbsp. extra-virgin olive oil

  • 3

    tbsp. maple syrup

  • Kosher salt and freshly ground black pepper

  • 1

    mixed greens

  • 1

    spinach

  • 3

    pear, sliced

  • 1/2

    cup shaved Parmesan

  • 1/3

    c. dried cranberries

Directions

To make the candied pecans, set a nonstick pan over medium heat. Add the butter and sugar and once it has melted toss in the pecans and continue to toss to coat and cook evenly, about 1 minute. Transfer to a sheet tray lined with waxed paper (use 2 forks to separate pecans) while you prepare the salad. Make the dressing in a blender by combining the Dijon, maple syrup, balsamic vinegar, salt and pepper. Turn on, slowly adding olive oil to emulsify. Just before serving, stir in finely diced shallot. Assemble salad by tossing greens and cranberries with maple-balsamic dressing. Top with sliced pear, shaved Parmesan and candied pecans.

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