Pear, Pecan and Blue Cheese Salad

This salad is great for Thanksgiving or Christmas dinner. It is a good idea to make the candied pecans the day ahead to save some time. The Dijon dressing can be made up to a week ahead.

2 T butter

1 cup pecan halves

1 T sugar

⅛ t salt

16 cups romaine or spinach or a blend of whatever lettuce you love

3 ripe pears, diced

1 cup blue cheese crumbles

Dijon Vinaigrette- recipe to follow

In a heavy skillet over medium heat, melt the butter. Toast the pecans for a few minutes and then sprinkle with the sugar and salt. Cook one more minute. Watch carefully so they don’t burn. Allow them to cool on paper towels.

Place the torn lettuce in a salad bowl, top with cooled pecans, diced pears, and blue cheese. Dress the salad immediately before serving.

DIJON VINAIGRETTE

1 cup + 4 T olive oil

½ cup finely diced onions

½ cup balsamic vinegar (or white wine vinegar)

4 T Dijon mustard

1 t salt

1 t black pepper

Combine all ingredients into a jar with a tight fitting lid. Shake well. This dressing stores for about 1 week in the refrigerator