It's up to you whether to use large or small pieces of pears in the salad.
Shake up your menu by replacing your traditional leafy salad with one made out of pears, pecans and blue cheese. You can serve large portions as a meatless meal or smaller portions as a side dish. The saltiness of the blue cheese complements the sweetness of the fresh pears. Using leafy greens as a base for the salad and topping it with pecans ensures the salad has a solid nutritional value, as well as making it visually appealing.
Instructions
1. Put 1 tbs. butter in a skillet on the stove top and turn the heat to medium. Add 1/2 cup pecan halves, 1/2 tbs. sugar and 1/8 tsp. salt. Stir the mixture. Allow the pecans to cook for five minutes. Turn the burner off and set the pecans aside to cool.
2. Wash and tear 3 cups endive and romaine lettuce leaves into bite sized pieces. Put the lettuce in a bowl. Wash and add 3 cups spinach leaves to the lettuce mixture.
3. Wash and core 2 ripe pears. Slice the pears into thin pieces; put the pear pieces in the bowl.
4. Add 1/2 cup crumbled blue cheese and half of the candied pecans to the bowl. Toss the ingredients together.
5. Scoop salad into bowls and top with a vinaigrette dressing and a sprinkling of the remaining pecans.
Tags: blue cheese