| | Directions | | Pecans: Heat oil in a skillet over medium heat. Add nuts, sugar, and red pepper; cook 4 minutes, stirring constantly. Remove from pan. Dressing: Whisk together juice and next 4 ingredients (through 1 T. oil) in a bowl; add cheese. Salad: Combine greens, arugula, and pears in a bowl. Drizzle dressing over salad; toss. Sprinkle with nuts. About 4 1-1/2 C. servings. |
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| Ingredients | | - |  | CANDIED PECANS: |
| - | | 1/2 teaspoon Olive Oil |
| - | | 1/4 cup pecans, chopped |
| - | | 1 teaspoon sugar |
| - | | 1/8 teaspoon ground red pepper |
| - | | DRESSING: |
| - | | 2 tablespoons fresh lemon juice |
| - | | 2 tablespoons honey |
| - | | 1/4 teaspoon salt |
| - | | 1/4 teaspoon freshly ground black pepper |
| - | | 1 tablespoon olive oil |
| - | | 2 tablespoons crumbled blue cheese |
| - | | SALAD: |
| - | | 6 cups gourmet or other salad greens |
| - | | 1 cup trimmed arugula |
| - | | 2 Bosc pears, cored and chopped |
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