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Winter Greens with Poached Pears, Butter and Turbinado Toasted Pecans, Blue Cheese and Balsamic Vinaigrette is the perfect, elegant winter-inspired salad!


Servings

Total time

0 minutes


Ingredients

  • balsamic VINAIGRETTE
  • ⅓ cup good balsamic vinegar
  • ½ cup canola or vegetable oil
  • ½ cup extra-virgin olive oil
  • 1 tablespoon dijon mustard
  • 2 tablespoon honey
  • 2 cloves garlic (minced)
  • salt and freshly ground black pepper
  • Pecans
  • 1 cup pecan halves and pieces
  • 2 tablespoons unsalted butter
  • 1 tablespoon turbinado sugar
  • salad
  • 8 cups mixed baby greens (with kale and Swiss chard)
  • 2 red wine poached pears from [url] this recipe ∞http://www.fromachefskitchen.com/spiced-red-wine-poac
  • 1 cup pecan halves and pieces


Method

  1. BALSAMIC VINAIGRETTE
  2. Whisk together vinaigrette ingredients. Adjust with honey, salt and pepper as desired. Set aside.
  3. PECANS
  4. Heat the butter in a small non-stick skillet over medium-low heat. Add the pecans and the sugar and cook, stirring often until the pecans begin to brown slightly. (They can burn very quickly!) Transfer to a plate, spread out slightly (it's okay if they're touching) and let cool.
  5. SALAD
  6. Gently toss baby greens with 1/4 cup balsamic vinaigrette. Divide greens evenly among 4 plates. top with pear wedges, blue cheese and pecans. Pass additional vinaigrette at the table.

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