Mixed Baby Greens With Pears And Candied Pecans Recipes

MIXED GREENS WITH DRIED CRANBERRIES AND TOASTED PECANS

Steps:

• Preheat the oven to 350 degrees F. Toast the pecans in a shallow pan until they begin to get fragrant, about 5 to 7 minutes. Let cool completely.
• Combine the lettuce, mesclun, and onion in a salad bowl. Just before serving, pour on the dressing and toss well. Check to see if you need to add more dressing; you don't want to make the greens too wet. Serve on individual salad plates with the pecans and the cranberries sprinkled on each portion.
• Place all the ingredients in a jar with a tight-fitting lid and shake vigorously.

APPLE-PECAN SALAD

Steps:

• In large bowl, toss salad greens, apple, cranberries and pecans.
• In small bowl, stir lemon juice, oil, honey and salt with wire whisk until well blended. Drizzle dressing over salad; toss to coat. Sprinkle with cheese.

BABY MIXED GREENS WITH APPLE PEAR, PECANS AND FETA

Steps:

• In a salad bowl combine olive oil, red wine vinegar, orange juice, pecans, honey and salt and pepper to taste. Mix until well blended.
• Add the greens and toss to coat with the dressing. Divide the salad among
• 4 plates Top with apple pear slices and sprinkle on the feta and the pomegranate seeds or dried cranberries.

GRILLED PEARS WITH CANDIED PECANS OVER MIXED GREENS

Steps:

• Preheat over to 350 deg. For the pecans, boil together the water and sugar. Add the pecans and simmer 5 minutes. Drain and toast the pecans on a well-greased baking sheet until golden (about 10 mins). Set aside to cool. This can be done a few days ahead.
• For the dressing: Mix the vinegar, shallots, sugar, chives and onion. Slowly whisk in canola oil, and make sure the dressing is thoroughly combined. Season with salt and pepper. Set aside. This too can be made earlier.
• For the pears: cut into quarters and remove the seeds. Toss with olive oil and season with salt and pepper. Either grill or pan fry until the pears are tender. Not mushy, but tender. In the pan would be approx 15 mins or so.
• Toss the salad with the dressing and mound the pears in the center of each plate. Top with candied pecans and crumbled blue cheese. Enjoy!

MIXED GREENS WITH PECANS, GOAT CHEESE, AND DRIED CRANBERRIES

Steps:

• Whisk vinegar, mustard, and thyme in small bowl. Gradually whisk in oil. Season dressing with salt and pepper.
• Mix greens, cranberries, and onion in large bowl. Mix in enough dressing to coat. Sprinkle with nuts and cheese.

CANDIED PECAN PEAR SALAD

Steps:

• In a small heavy skillet, melt butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Sprinkle with sugar and cinnamon; cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool., For dressing, in a blender, combine 1/2 cup pomegranate seeds, vinegar, mustard, honey, salt and pepper; cover and process until smooth. While processing, gradually add oil in a steady stream. , Cut pear into thin slices; sprinkle with lemon juice. In a salad bowl, combine the greens, pears, blue cheese and candied pecans. Drizzle with dressing and toss to coat. Sprinkle with remaining pomegranate seeds. Serve immediately.

MIXED BABY GREENS WITH PEARS AND CANDIED PECANS

Steps:

• In small bowl, mix together sugar, 1/2 teaspoon salt, 1/4 teaspoon cinnamon, ginger, 1/4 teaspoon black pepper and cayenne pepper. Place pecans, butter and the sugar mixture in a medium skillet; cook over medium heat, stirring constantly, until sugar has melted and nuts are coated with glaze. Cool on lightly greased aluminum foil. In a small bowl, whisk together vinegar, mustard, honey, 1/4 teaspoon cinnamon, 1/4 teaspoon salt and 1/8 teaspoon pepper. Slowly whisk in olive oil. To serve, toss greens with just enough dressing to lightly coat them and divide between 4 chilled salad plates. Pour remaining dressing over pears and arrange them on the greens. Sprinkle with the crisp candied pecans.