Delicious holiday salad! NOTE: the candied pecans and roasted pears can be prepared in advance.
- 2 Asian pears, peeled, seeded and sliced
- Balsamic Vinaigrette SASS
- 3 cups arugula or spinach
- Candied pecans (recipe below)
- 1/4 cup bleu cheese crumbles
- 1/2 cup cherry tomatoes, halved
Preheat oven to 400 degrees. In a bowl, toss pear slices with Balsamic Vinaigrette SASS until coated. Place on a baking sheet and roast in oven — turning once — until golden brown and tender (about 30 or 40 minutes.) Remove and cool or refrigerate until ready to assemble the salad.
Easy Candied Pecans
Makes about 2 cups
1/2 cup sugar
3/4 tsp salt
1 egg white
1 Tbsp. water
1/4 tsp vanilla extract
8 oz pecans (broken or halves) – about 2 cups
Preheat oven to 300°F. Put sugar and salt in a plastic bag. Shake to mix. Put egg, water, and vanilla in a bowl. Beat until slightly foamy, add pecans and coat well. Lift pecans out of bowl with a slotted spoon and put into the bag of sugar and salt. Shake pecans in bag making sure they are well coated.
Bake 30 minutes on a baking pan lined with baking paper or lightly greased aluminum foil. 15 minutes into the baking, stir up the pecans with a fork. Let cool completely before serving.
Assembling the Salad
Dress lettuce lightly with Balsamic Vinaigrette SASS and toss gently. Place dressed greens onto a platter and add roasted pear wedges and halved tomatoes. Top with bleu cheese crumbles and candied pecans and serve.