Candied Pecan Pear Salad Recipes

Steps:

• 1. Place the sugar in a small, heavy saucepan over medium-high heat; cook until the sugar dissolves, stirring gently as needed to dissolve the sugar evenly (about 1 minute). Continue cooking 1 minute or until golden (do not stir).
• 2. Remove from the heat; carefully stir in the nuts to coat evenly. Spread the nuts on a baking sheet coated with cooking spray; separate nuts quickly. Sprinkle with 1/4 tsp salt. Set aside until cool. Break into small pieces.
• 3. Combine the vinegar and mustard, stirring with a whisk. Gradually add the oil, stirring constantly with a whisk. Stir in the capers.
• 4. Combine the lettuces and radicchio; top with the pear and candied walnuts. Drizzle the dressing evenly ove the salad, and sprinkle with the remaining 1/4 tsp salt and pepper. Toss gently to combine.

Steps:

• 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, blue cheese and candied pecans. Drizzle with dressing and toss to coat. Sprinkle with remaining pomegranate seeds. Serve immediately.

Steps:

• Combine balsamic vinegar and cherry preserves for vinaigrette in a small bowl. Gradually whisk in olive oil until emulsified. Season with salt and pepper.
• Toss mixed greens, pears, cherries, pecans, red onion, and vinaigrette in a large salad bowl.
• Evenly distribute salad among four individual salad bowls and top with Gorgonzola cheese.

Steps:

• In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
• For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
• In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.

Steps:

• Ingredient option: You can substitute store-bought candied pecans and store bought vinegarette for a simpler prep.
• Preheat oven to 325.
• Spoon the sugar and cinnamon in a plastic bag. Mix it up and set it aside. Place the egg white in a bowl and add the pecans tossing to coat completely. Place the pecans in the plastic bag with sugar and cinnamon. Shake the bag to coat all the pecans. Spread them on a cookie sheet and bake for 20 minutes. Remove from oven and let them cool, breaking them up with a spatula.
• Meanwhile, toss the pears, apples, greens, onion slices and cheese in large serving bowl. Add the pecans when they have cooled.
• In a smaller bowl, whisk together the olive oil, vinegar, salt and pepper. Toss into the salad and serve immediately.

Steps:

• In a small heavy skillet, melt butter. Add brown sugar; cook and stir over medium heat until dissolved. Add pecans; cook for 3-5 minutes or until toasted, stirring frequently. Spread onto foil to cool., In a small bowl, whisk the oil, sugar, lemon juice, onion and salt; set aside. Just before serving, in a large salad bowl, combine the spinach, pears, cheese and candied pecans. Drizzle with dressing and toss to coat.

Steps:

• Heat oven to 200C/180C fan/gas 6 and put the pecans on a non-stick baking sheet. Sprinkle over the sugar and maple syrup, and toss to combine. Roast for 5-7 mins until golden, then leave to cool completely before roughly chopping.
• Meanwhile, make the dressing by combining the ingredients and seasoning well. In a large bowl, combine the pear with the rocket, and toss with a little of the dressing.
• Just before serving, blowtorch or grill the goat's cheese rounds until golden. To serve, put the remaining dressing in a squeezy bottle and swirl around the edge of the plate. Put the pear and rocket salad in the middle, scatter over the nuts and top with the goat's cheese.