I’ve never considered myself a salad lover but I was out for dinner the other night and had the most delightful salad that left me wondering why I think I’m not a salad lover. I vowed to come home and search out a recipe for a similar salad so I could enjoy it at home.
I found a similar recipe on Rose Reisman’s site, made with spinach, radicchio and brie cheese. My adaptation is mixed greens with pears, candied pecans and goat cheese. I think it’s perfectly suited to early Fall, when pears are at their best.
The dressing for this salad has a bit of everything – orange juice, mustard, honey and balsamic, but it’s perfectly suited to this salad.
Mixed Greens Salad with Candied Pecans and Pears
Summary: This salad would be lovely with blue, gorgonzolo or brie cheese, as well.
- For the candied pecans:
- 1/3 cup pecan halves
- 3 Tbsp. icing sugar
- 1/8 tsp allspice
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- For the dressing:
- 2 Tbsp. orange juice concentrate, thawed
- 2 Tbsp. olive oil
- 1 Tbsp. balsamic vinegar
- 1 tsp. minced garlic
- 1/2 tsp. liquid honey
- 1/2 tsp. Dijon mustard
- For the salad:
- 8 cups mixed greens
- 1 large ripe pear, peeled, cored and thinly sliced or cut into match-sticks
- 2 oz goat cheese, crumbled
- Preheat the oven to 350° F. Spray a baking sheet with cooking oil.
- Rinse the pecans with cold water. Drain, but do not let them dry. Combine the icing sugar, cinnamon, allspice and nutmeg in a small bowl. Dip the pecans in the sugar mixture, coating them well. Spread on the prepared baking sheet.
- Bake for 8-15 minutes in the centre of the oven (Keep an eye on them as they will burn quickly). Remove and cool. Set aside.
- Combine the spinach, radicchio, pear and brie in a large serving bowl.
- Whisk the juice concentrate, oil, vinegar, garlic, honey and mustard together in a small bowl. Pour the dressing over the salad and toss to coat. Garnish with the candied pecans.
- * Candied pecans can be made ahead and stored in an air-tight container for up to 2 weeks.
Prep time: 15 min | Cook time: 15 min | Total time: 30 min
Number of servings (yield): 4
Adapted from a Rose Reisman recipe. www.artoflivingwell.ca | Photo