PEAR AND BLUE CHEESE SALAD (from Linda Lawson)

Ingredienser

1 head green leaf lettuce

2 heads butter lettuce

4 ripe bosc or comice or d'anjou pears, peeled and cubed

1/12 - 2 cups peppered pecans ( directions below)

1 cup dried cranberries

Dressing:

1 cup safflower oil ( l use a bit less, maybe ¾ cup)

1 cup blue cheese, crumbled

6 tablespoons balsamic vinegar

1 large shallot, minced

1 tsp salt (optional) I usually skip the salt

In a small bowl, stir oil and vinegar together, then stir in blue cheese, salt and shallots with a fork.

Refrigerate until ready to use.

Peppered Pecans:

½ cup sugar

2 teaspoons salt

2 teaspoons course ground pepper

2 cups pecan halves

Vejledning

In a small bowl combine sugar, salt and pepper. Stir to blend well. Set a baking sheet lined with foil or wax paper or parchment paper next to stove. Heat a heavy skillet over high heat until it is hot enough to vaporize a bead of water on contact. Add pecans and toss for one minute. Sprinkle ½ of the sugar mixture on nuts and shake pan until sugar melts. Add remaining sugar mixture and shake until melted. IMMEDIATELY turn onto baking sheet to cool. These nuts can burn easily so watch carefully! Nuts will stick together and after they have cooled you can break them into smaller pieces.

Toss dressing 15 minutes before serving. Add pecans and serve