Fall Salad with Pears & Candied Pecans


Candied Pecans:

2 T unsalted butter

2 T light brown sugar

½ cup pecans

Maple Balsamic dressing:

1 small shallot diced

1 T Dijon mustard

2 tsp. balsamic vinegar

½ c olive oil

2 tsp. maple syrup

Salt and black pepper to taste


Hand torn or sliced lettuce greens – spinach, romaine and endive lettuces

1 pear, sliced

¼ cup shaved parmesan cheese

To make candied pecans, heat on medium heat a nonstick pan, add butter and sugar and once it has melted toss in pecans and cook evenly for one minute. Transfer onto parchment to cool.

Make dressing by combining the shallot, mustard and vinegar in a bowl. Slowly drizzle in olive oil while you whisk to emulsify. Add the maple syrup and salt and pepper to taste.

Assemble salad. In large bowl toss salad and pears. Slowly add in the dressing. Arrange on plate and top with shaved parmesan.         Serves 4-6


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