s BLUE CHEESE, PEAR, AND PECAN SALAD WITH BACON DRESSING ***
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s BLUE CHEESE, PEAR, AND PECAN SALAD WITH BACON DRESSING ***
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Ingredients
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Instructions Instructions: *** 11-06 good *** Makes: About 12 Cups Total Time: 45 Minutes For the Pecansù Toast: 1 cup pecan halves or pieces Combine; Toss with Pecans and Roast: 2 T. sugar 1 T. vegetable oil 1/2 t. kosher salt 1/2 t. ground cinnamon 1/4 t. ground ginger 1/4 t. dry mustard 1/8 t. ground nutmeg 1/8 t. ground cloves Pinch cayenne For the Warm Bacon Dressingù Saute: 6 slices (8 oz.) thick-sliced bacon, diced Add and Saute: 1/4 cup shallots, minced (about 3 shallots) Stir in: 1 T. honey mustard 1 t. ground cinnamon Whisk in: 1/2 cup apple juice concentrate 1/4 cup extra-virgin olive oil 1 T. apple cider vinegar Salt and pepper to taste For the Saladù Toss Together: 12 cups mesclun salad greens 1 cup fennel bulb, thinly sliced 1 firm yet ripe Bosc pear, cored and thinly sliced 1/2 cup Maytag, Roquefort, or other good-quality blue cheese, crumbled Prepared pecans and dressing This is not your typical lettuce-and-tomato salad. Wild with texture and flavor, it is an amazing eating experience. Preheat oven to 350¦. Toast pecans on a baking sheet in oven until golden, about 10 minutes. Combine sugar, oil, salt, and spices in a small bowl while nuts toast. Toss hot pecans with sugar mixture until well coated. Return nuts to baking sheet and roast 8û10 more minutes, or until coating is dry. Do not overbake. Saute bacon for the dressing in a medium skillet over medium-high heat until crisp. Spoon off excess fat; leave bacon in skillet. Add the shallots to the skillet; saute until softened, about 3 minutes. Stir in the mustard and cinnamon; cook another minute. Whisk in the apple juice concentrate, oil, and vinegar. Season with salt and pepper. Keep dressing warm over low heat until ready to toss the salad. Toss the greens, fennel, pear, blue cheese, and spiced pecans with some of the warm dressing (you may not use all the dressing). Serve salad immediately. Notes: ********** RECIPE ENDS ******** This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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