Serves 6-8
| For the Vinaigrette: | |
| 1/4 Cup | Sugar |
| 1/3 Cup | Apple Cider Vinegar |
| 1 tsp | Dry Mustard |
| 1 clove | Garlic, Minced |
| Salt and Pepper to taste | |
| 1 | Small Stalk Celery, chopped |
| Dash | Hot Sauce |
| 1 Cup | Canola Oil |
To prepare the vinaigrette: Place all ingredients except oil in the bowl of a food processor or in a blender. Process until combined and celery is puréed. With machine running, add oil in a slow and steady stream. Blend until emulsified. Refrigerate to chill before serving. If dressing separates, shake well or re-process in food processor. Store any remaining dressing in refrigerator for up to one week.
| For the Pecans: | |
| 1 1/2 Cups | Pecans (halves or coursely chopped) |
| 2 Tbsp | Unsalted Butter, melted |
| 2 tsp | Sugar |
| Dash | Cayenne Pepper (optional) |
| Salt and Pepper to taste | |
To prepare the pecans: Preheat oven to 350°. In a bowl, combine pecans, butter, sugar, cayenne, salt and pepper. Stir until nuts are coated. Spread out on a baking sheet and bake for 10-12 minutes or until lightly browned. Set aside to cool.
| For the Salad: | |
| 2 | Ripe, but firm, pears, thinly sliced |
| 8 oz | Roquefort cheese, crumbled |
| 2 Tbsp | Fresh minced tarragon or Italian flat-leaf parsley for garnish |
| 6-8 Cups | Mixed spring greens for salad |
To prepare the salad: Arrange salad greens on a large platter. Top with pears, cheese, and pecans. Drizzle with vinaigrette. Sprinkle with tarragon or parsley
Recipe courtesy Molly Fowler, The Dining Diva
