Oregon Fall Salad Recipes

Steps:

• To make the candied pecans, set a nonstick pan over medium heat. Add the butter and sugar and once it has melted toss in the pecans and continue to toss to coat and cook evenly, about 1 minute. Transfer to a sheet tray lined with waxed paper (use 2 forks to separate pecans) while you prepare the salad.
• Make the dressing by combining the chopped shallot, Dijon and balsamic vinegar in a large mixing bowl. Slowly drizzle in the olive oil while you whisk to emulsify. Add the maple syrup and season, to taste, with salt and pepper.
• Assemble salad by tossing greens and pear slices in a large mixing bowl with maple-balsamic dressing. Top with shaved Parmesan and candied pecans.

Steps:

• *CARAMELIZED HAZELNUTS: Preheat oven to 300 degrees. Place the hazelnuts in a large bowl and set aside.
• In a small saucepan, combine the honey, brown sugar and salt. Bring the mixture to a boil over medium-high heat; stirring constantly.
• Boil 3 minutes; DO NOT stir while boiling. After 3 minutes, carefully stir in 2 tablepoons of the butter.
• On a large cookie sheet melt the remaining 2 tablespoons butter. Spread the nut mixture on the pan. Bake for 30 minutes, stirring about every 10 minutes. Watch the oven {{CAREFULLY}}!
• Remove nuts from oven and cool completely. When cool, break up into little pieces. Yield: 4 cups.
• *NOTE: The recipe for the caramelized nuts will make more than you will need for the salad recipe. Refrigerate or freeze the rest for later use. Great in trail mix or on a cheese and fruit platter!
• VINAIGRETTE: Combine all the ingredients in a non-reactive bowl and whisk well. Whisk again just before serving.
• SALAD: In a large salad bowl toss the baby spinach with the vinaigrette. Sprinkle the dried cranberries on top of the greens and garnish with the cheese and about 1/2 cup caramelized nuts.