Ingredients
3/4 cup pecans halves, toasted ( about 3 ounces)
1 (15 ounce) cans pears in light syrup, drained, reserving 1/4 of the syrup
2 teaspoons honey mustard or 2 teaspoons mustard, sweetened with honey to taste
1 teaspoon cider vinegar
1 tablespoon olive oil
8 cups baby spinach or 8 cups other tender salad greens
3/4 cup blue cheese ( about 3 ounces)
(You can also roast your own pears but you will still need the pear syrup to make the honey pear vinaigrette)
Directions
1. To make pear vinaigrette, combine reserved pear syrup, honey mustard, vinegar, salt and pepper to taste.
2. Whisk in olive oil.
3. Just before serving, gently toss together the toasted pecans, drained pears, or your own roasted pears, pear vinaigrette, spinach and Blue Cheese
To make ginger scented pecans
2 1/2 cups of Pecans
¼ cup of sugar
1 teaspoon of salt
½ teaspoon of ginger
1 tablespoon of honey
1 teaspoon of canola oil
Roast pecans in a 325 degree oven for 10 minutes
Combine sugar salt and ginger in a small bowl and set aside
Combine the honey, 2 tablespoons of water, and the oil in a large saucepan and bring to a boil over high heat. Reduce the heat to medium and add the roasted pecans. Cook, stirring once or twice until all of the liquid has evaporated.
Transfer the mixture to a bowl, add sugar mixture, and toss until combined.
Spread nuts in a single layer on a sheet of parchment paper to cool
3/4 cup pecans halves, toasted ( about 3 ounces)
1 (15 ounce) cans pears in light syrup, drained, reserving 1/4 of the syrup
2 teaspoons honey mustard or 2 teaspoons mustard, sweetened with honey to taste
1 teaspoon cider vinegar
1 tablespoon olive oil
8 cups baby spinach or 8 cups other tender salad greens
3/4 cup blue cheese ( about 3 ounces)
(You can also roast your own pears but you will still need the pear syrup to make the honey pear vinaigrette)
Directions
1. To make pear vinaigrette, combine reserved pear syrup, honey mustard, vinegar, salt and pepper to taste.
2. Whisk in olive oil.
3. Just before serving, gently toss together the toasted pecans, drained pears, or your own roasted pears, pear vinaigrette, spinach and Blue Cheese
To make ginger scented pecans
2 1/2 cups of Pecans
¼ cup of sugar
1 teaspoon of salt
½ teaspoon of ginger
1 tablespoon of honey
1 teaspoon of canola oil
Roast pecans in a 325 degree oven for 10 minutes
Combine sugar salt and ginger in a small bowl and set aside
Combine the honey, 2 tablespoons of water, and the oil in a large saucepan and bring to a boil over high heat. Reduce the heat to medium and add the roasted pecans. Cook, stirring once or twice until all of the liquid has evaporated.
Transfer the mixture to a bowl, add sugar mixture, and toss until combined.
Spread nuts in a single layer on a sheet of parchment paper to cool
