Pear and Caramelized Pecan Salad with Angelico’s Raspberry Shallot Vinaigrette
Description
Sprinkle this salad with some crumbled Gorgonzola cheese and fresh pomegranate seeds to put this already delicious salad right over the top.
Ingredients
candied pecans:
¼ cup (50 ml) sugar
3 Tbsp (45 ml) water
3/4 cup (175 ml) coarsely chopped pecans
½ tsp (2 ml) salt
pinch cayenne pepper (optional)
8 cups (2 L) assorted salad greens, rinsed and drained
(like endive, raddiccio, baby spinach or arugala)
2 large firm pears, halved, cored and thinly sliced
1 red onion, finely slivered
candied pecans
¾ cup (175 ml) Angelico’s Raspberry Shallot Vinaigrette
Methods/steps
- For the caramelized pecans: combine the sugar, water, salt and cayenne (if using) in a large, heavy bottomed skillet over medium heat. Melt the sugar, bring to a boil and then add the pecans. Stir constantly until sugar syrup coats the pecans, reduces and begins to caramelize to a light brown, or for about 5 minutes. Immediately remove from heat and spread mixture evenly onto greased foil or parchment paper to cool completely.
- To assemble salad: combine greens in large bowl with pear and onion slices. Toss with Angelico’s Raspberry Shallot Vinaigrette and caramelized pecans. Serve immediately.
Additional Tips
Tip: Use a melon baller to make quick work of coring the pears, but leave the skins on for added flavour and colour.