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Serving size 6

Candied Pecans Ingredients:
• ¼ cup white sugar
• ½ cup pecans, coarsely chopped
Dressing Ingredients:
• 1/3 cup olive oil
• 3 TBSP white wine vinegar
• 1 TBSP white sugar
• 2 TBSP Honey
• 2 tsp prepared mustard
• 1 clove garlic, minced
• pinch of salt (1/2 tsp)
• 1 TBSP Black pepper
Salad Ingredients:
• ½ head iceberg lettuce, chopped into bite-size pieces ( or romaine)
• 2 pears, peeled and cored and chopped and drizzled with lemon juice to prevent browning
• 6 ounces of blue cheese crumbled
• ½ cup chopped sweet onion

Salad Instructions:
Prepare the pecans first, so they can cool off
In a skillet over medium heat, stir ¼ cup of sugar together with the pecans (watch carefully as these can burn quickly, you want a hot flame but not too hot to prevent scorching)

Continue stirring constantly until the sugar has melted completely and pecans are beginning to turn a caramel color.

Carefully transfer the nuts to a cutting board or baking sheet to cool completely.

For the dressing, blend oil and vinegar together with a whisk for an emulsion. Then add the remaining ingredients until it is well blended. Set the dressing aside until ready to serve the salad.

When ready to serve toss the lettuce, radicchio, pears, blue cheese and onions in a large bowl. Top with dressing
Optional: Add a salmon filet for protein (baste the salmon filet with BBQ sauce and a fine quality reduced balsamic vinegar. Broil in the oven on hi for about 10-12 minutes and serve on top of the salad immediately.)