Romaine Salad with Pear, Smoked Blue Cheese, and Candied Pecans
Romaine Salad with Pear, Smoked Blue Cheese, and Candied Pecans
Ingredients
- 1/4 cup sugar
 - 1/2 cup pecan halves
 - 1/3 cup extra-virgin olive oil
 - 3 tablespoons red wine vinegar
 - 1 1/2 teaspoons Dijon mustard
 - 1 garlic clove, minced
 - 1/2 teaspoon kosher salt
 - 1/2 teaspoon sugar
 - 1/4 teaspoon black pepper
 - 2 romaine hearts, torn (about 6 cups)
 - 2 ripe pears, thinly sliced or chopped (about 3/4 cup)
 - 5 ounces smoked blue cheese, crumbled
 - 1 avocado, diced
 - 4 thinly sliced green onions (about 1/2 cup)
 
Directions
- Cook the sugar and pecans in a small skillet over medium, 5 to 7 minutes or until the sugar has caramelized. Spread the pecans in a single layer on lightly greased wax paper on a large baking sheet. Let them cool completely and then chop into 1/2-inch pieces.
 - Whisk together the olive oil, vinegar, Dijon, garlic, salt, sugar, and pepper in a small bowl.
 - Layer the lettuce, pears, cheese, avocado, and green onions on a large serving platter. Drizzle with the desired amount of dressing, and top with the pecans.
 
Full Recipe : www.foodnetwork.com

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