Pear, Gorgonzola Salad with Pecans

Pear, Gorgonzola & Pecan Salad      Nancy Harrison

Ingredients

·         1- 5 ounce bag of lettuce like mesclun

·         1 pear diced into ½ inch cubes

·         4 ounces blue cheese

·         Pecans:

·         2 tablespoons unsalted butter

·         1 cup pecans

·         1 tablespoon sugar

·         ⅛ teaspoon salt

·         Dressing:

·         3 tablespoons white wine vinegar

·         1 tablespoon Dijon mustard

·         ½ teaspoon salt

·         ¼ teaspoon pepper

·         5 tablespoons extra virgin olive oil

Instructions

1.     Pecans: Melt butter in a non-stick skillet. Add pecans and toast, stir continuous for 4-5 minutes. Once the nuts are browned add sugar and salt, stir and promptly remove from heat. Cool on a plate and try really hard not to eat too many.

2.    Dressing: In a jar with a tight sealing lid, combine vinegar mustard, salt & pepper. Shake vigorously for about 10 seconds. Add oil and shake again.

3.    Toss dressing with salad greens and then top with pears, gorgonzola and pecan