Audrey Dieker's (Someday-to-be-Emily-Daniel's-when-Audrey-moves) Pear and Blue Cheese Salad

Submitted by Emily Daniel


1 T Butter

1 C Pecans

1/2 C Granulated Sugar

1/8 tsp. Salt

1 bag spinach

2 ripe pears (or crisp apples -- pears are best)

1/2 C crumbled Blue Cheese



To make pecans: In a nonstick skillet using a wooden spoon (plastic will melt), over medium high heat, melt butter. Add pecans, sugar and salt. Move pecans in pan until sugar begins to dissolve. Once most of sugar is dissolved, let pecans cool on non-stick wax or parchment paper. It seems initially in this process that nothing is happening, and then the sugar dissolves all at once. At this point, it is very easy to burn the pecans, so be careful to stir constantly and remove from heat if pecans are getting too brown.



Place spinach in salad bowl. Top with pears (sliced thin), crumbled blue cheese, and pecans (slightly cooled and crumbled by hand) Dress salad lightly with vinaigrette recipe below.



Dijon Vinaigrette

6 T olive oil

3 T finely chopped onion or shallots

3 T white wine vinegar

6-10 T sugar (start with 6 and then taste. You want it to be tangy, yet sweet.)

1 T Dijon mustard

1/2 tsp salt

1/4 t black pepper

In a blender combine all ingredients. Blend until pureed. You probably won't need all of the dressing. Dress the salad first and then taste, adding if you need more.