Pear and Blue Cheese Salad with Candied Pecans

I would be the first one to admit that there is nothing creative about my menu. Why risk anything to change a classic combination such as crisp pear, tangy blue cheese, and sweet and crunchy candied pecans? Besides, when it comes to cooking at home, I value taste much more than creativity. (Yes, I'm just looking for excuses for my lack of originality. =)

Pear and Blue Cheese Salad with Candied Pecans

Makes 6 servings

1 Romaine lettuce heart
2 red or green leaf lettuce leaves
a handful arugula leaves
2 pear, peeled, cored and sliced
4 ounces blue cheese, such as Roquefort, crumbled
1/4 cup white sugar
1/2 cup pecans

Vinaigrette:
based on this recipe
1/3 cup olive oil
3 tablespoons red wine vinegar
1 1/2 teaspoons white sugar
1 teaspoon dijon mustard
1 clove garlic, chopped
salt and fresh ground black pepper to taste

In a skillet over medium heat, add 1/4 cup of sugar. Stirring frequently until sugar has melted. Lower the heat to medium low, add the pecans. Mix and stir for another minute. Careful not to burn the pecans. Transfer nuts onto waxed paper. Allow to cool, and break into pieces.

Blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper. Set aside.

Cut the lettuce leaves into similar sized sections, about 3-inch long.

On chilled plates, lay out lettuce and arugula, fan out pear slices, top with cheese, and pecans. Drizzle with the vinaigrette.

Personally, I think Korean, Yali and other crisp Asian pears work better in salads than Bosc, Bartlett, or D'anjou pears.