Junior League Roquefort Pear Salad Wgrapes Spiced Pecans Recipes

Steps:

• In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
• For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
• In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.

Steps:

• For the pecans, combine the brown sugar, cayenne pepper and cumin in a bowl and mix well. Stir in the oil. Add the pecans and toss to coat. Spread the pecans in a single layer on a baking sheet. Toast at 350 degrees for 15 to 20 minutes or until light brown, stirring once. Let stand until cool. You may prepare up to 2 days in advance and store in an airtight container.
• For the vinaigrette, process the apple and shallot in a blender or food processor until smooth. Add the vinegar and sugar. Process until blended. Add the corn oil and walnut oil gradually, processing constantly until creamy. Season with salt and pepper. Use immediately or store covered in the refrigerator. Shake well before using.
• For the salad, soak the onion in cold water or wine vinegar in a bowl. Blanch the beans in boiling salted water in a saucepan until tender-crisp; drain. Rinse with cold water until cool; drain. Toss the pecans, drained onion, beans, mixed greens, grapes and pears in a salad bowl. Add half the vinaigrette and toss gently until coated. Sprinkle with salt and pepper; Crumble the cheese over the top and toss to mix. Sprinkle with the chives. Serve with the remaining vinaigrette.

Steps:

• Spread Spring Mix out on a large platter or place in a large but semi shallow serving dish. Top with pear slices, crumbled blue cheese, avocado slices, green onions and toasted pecans. In a separate small bowl or a quart sized canning jar, combine olive oil, vinegar, sugar, mustard, garlic, salt & pepper. Blend well or put a lid on your jar and give it a good shake. Serve salad with dressing on the side immediately.

Steps:

• In a large bowl, combine the salad greens, pears, onions, cheese and almonds. In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well. Pour over salad; toss to coat.

Steps:

• Combine baby greens, diced tomatoes, chopped onions, cranberries and pecans in large bowl. Whisk olive oil and vinegar in small bowl until blended. Season dressing to taste with salt and pepper. Mix in Roquefort cheese. Toss salad with dressing and serve.