Greens with Pears and Pecans Salad Recipe 1/2 C. pecan halves 2 T. cider vinegar 1 T. chopped shallots Sea salt and freshly ground black pepper, to taste 7 T. extra-virgin olive oil 1 qt. baby salad greens (such as mache, mizuna, arugula, watercress), washed and dried 4 seckel pears, quartered, cored and sliced 1/4 lb. blue cheese, preferably made with buttermilk, crumbled
Preheat the oven to 350°F. Spread the pecans out on a baking sheet and toast in the oven until they smell nutty, 7 to 10 minutes. Stir the pecans once or twice as they toast. Transfer the pan to a wire rack to cool. In a small bowl, whisk together the vinegar, shallots, salt and pepper. Slowly drizzle in the oil, whisking to incorporate. Taste and correct the seasonings. In a large bowl, toss together the greens, pears, cheese and dressing. Taste and add more salt and pepper if necessary. Sprinkle the nuts on top and serve immediately. Makes 4 servings. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
