Candied Pecan, Pear, and Leafy Green Salad
By
Lynette !
@breezermom
5
Ingredients
-
1/3 csugar
-
2/3 cpecans, toasted and chopped
-
·cooking spray
-
1/2 tspkosher salt, divided
-
2 Tbspwhite balsamic vinegar
-
1 1/2 tspdijon mustard
-
3 Tbspextra-virgin olive oil
-
1 Tbspcapers, chopped
-
4 cgreen leaf lettuce, torn
-
4 cromaine lettuce, chopped
-
2 cradicchio, chopped
-
1red anjou pear, ripe, thinly sliced
-
1/4 tspblack pepper, freshly ground
How to Make Candied Pecan, Pear, and Leafy Green Salad
- Place the sugar in a small, heavy saucepan over medium-high heat; cook until the sugar dissolves, stirring gently as needed to dissolve the sugar evenly (about 1 minute). Continue cooking 1 minute or until golden (do not stir).
- Remove from the heat; carefully stir in the nuts to coat evenly. Spread the nuts on a baking sheet coated with cooking spray; separate nuts quickly. Sprinkle with 1/4 tsp salt. Set aside until cool. Break into small pieces.
- Combine the vinegar and mustard, stirring with a whisk. Gradually add the oil, stirring constantly with a whisk. Stir in the capers.
- Combine the lettuces and radicchio; top with the pear and candied walnuts. Drizzle the dressing evenly ove the salad, and sprinkle with the remaining 1/4 tsp salt and pepper. Toss gently to combine.