Pear and Pecan Salad with Red Wine Vinaigrette

from Bluffdale 10th Relief Society Christmas party

 

1 lb. bacon (thick cut is best)

1 large head romaine lettuce (washed and chopped)

1 16 oz package spring mix or spinach

(Lettuce total should equal about 20-25 cups of greens)

One piece of foil or parchment paper

3 C pecans

2 Tbsp butter

1/3 C sugar

1 ½ C Gorgonzola cheese (crumbled) (or you could use Feta)

1-3 ripe pears (cut into chunks)

 

Dressing:

½ C olive oil

¼ C red wine vinegar

1-2 Tbsp honey or sugar (to taste)

¼ tsp Dijon mustard (optional)

¼ tsp kosher salt

Fresh ground pepper

 

1.         Melt the butter and blend sugar and pecans.  While stirring, cook the pecans over medium to medium high heat until the sugar begins to melt, and the pecans are coated with caramelized sugar.  Be careful to keep stirring so sugar does not burn. 

 

2.         Pour the caramelized pecan mixture onto the parchment paper or foil in a single layer.  If you like, sprinkle an additional tablespoon of sugar over the warm pecans.  Let cool completely. 

 

3.         Prepare salad dressing by whisking all ingredients in a blender or small bowl.  Set aside in refrigerator and ready to use. 

 

4.         When ready to assemble salad, place prepared lettuce in a large bowl or on platter. 

 

5.         Sprinkle Cheese, bacon and candied pecans and cut up pears. 

 

6.         Drizzle with dressing and serve immediately.