Candied Pecan Pear Salad

  • 1 teaspoon butter
  • 1/2 cup Priester's pecan pieces
  • 1 1/4 teaspoon sugar
  • 1/4 teaspoon ground cinnamon
  • 1 cup pomegranate seeds, divided
  • 1/2 cup raspberry vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup olive oil
  • 1 dash large pear
  • 1 teaspoon lemon juice
  • 3 each 5 oz packages of spring mix salad greens
  • 1/2 cup crumbled bleu cheese

In a small heavy skillet, melt butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Sprinkle with sugar and cinnamon; cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool. For dressing, in a blender, combine 1/2 cup pomegranate seeds, vinegar, mustard, honey, salt and pepper; cover and process until smooth. While processing, gradually add oil in a steady stream. Cut pear into thin slices; sprinkle with lemon juice. In a salad bowl, combine the greens, pears, bleu cheese and candied pecans. Drizzle with dressing and toss to coat. Sprinkle with remaining pomegranate seeds. Serve immediately. Yield: 12 servings (1 cup each).