I was in a huge hurry to get our dinner on the table so we could all get out the door, so this is not the best picture, luckily Bryan said, Karin you should take a picture of this! I would carmelize my pecans like I always do, with only sugar... I think adding the water makes the pecans look sugary like in this picture. I would also maybe do less red wine vinegar, for the kids sake.I tried this out for the first time last night and We loved it! I couldn't stop eating it.
Pear Salad
1 1/2 bags of your favorite Salad Greens (I just did Romaine)
2 pears peeled, cored and chopped (I put 4 in, cuz' I love pears!)
5 oz. feta cheese (crumbled by Brandon)
1 avocado (peeled, pitted and diced by Bryan)
1/3 c. thinly sliced green onions
for the pecans:
1/4 cup sugar
1/2 c. pecans
1 TBSP water (next time I will not use the water)
Dressing:
1/2 tsp. salt (I used Kosher)
1/2 cup olive oil
3 Tablespoons Red wine vinegar (if serving to little ones, I would lessen this amount)
1 1/2 tsp. sugar (or add more sugar if you keep the vinegar the same)
1 1/2 tsp prepared mustard
1 clove minced garlic
pepper to taste
Directions:
In a skillet over medium heat, stir 1/4 c. sugar adn 1 Tblsp water together with the pecans. Continue stirring gently until the sugar has melted and caramelized the pecans. Transfer to wax paper(I always use foil) cool and break into pieces.
In large bowl. Layer lettuce, pears, feta, avacado, and green onions. pour dressing over salad, sprinkle with pecans and serve.
(I tossed it all together with the dressing, minus the avacado, pears and pecans, so they wouldn't sink to the bottom, then layered.)
Enjoy!
