Green salad with candied pecans
Source of Recipe
net
List of Ingredients
Green salad with candied pecans
Salad:
8 ounces frisee, torn to bite-sized
2 ripe pears, cored and sliced lengthwise
1/2 small red onion, sliced into thin rings and soaked in cold water
Kosher salt and freshly ground black pepper
6 ounces Roquefort cheese, chilled
1 Tablespoon chive, chopped
1 cup candied pecans
Dressing:
1/2 Granny Smith apple, peeled and chunked
1 shallot, peeled
1/4 cup cider vinegar
1 teaspoon vinegar
1/3 cup walnut oil
2/3 cup canola oil
Kosher salt and freshly ground black pepper
In a blender or food processor combine the apple chunks and shallot and process until smooth. Add vinegar and sugar and blend; add oils and blend until creamy; add salt and pepper to taste and "pulse" to combine. Use immediately or refrigerate up to one week.
To assemble salad:
Combine frisee, pears, pecans and onions in mixing bowl and dress with about half the vinaigrette. Toss salad (and transfer to serving bowl, as needed). Crumble cheese on top of tossed salad. Garnish with chopped chives and sprinkle with freshly ground pepper.
Candied Pecans:
3 Cups pecans, halved
2 Tablespoons butter
1/2 c Simple syrup (or light corn syrup)
1/2 c Sugar (we like using brown sugar)
Place pecans in 13x9x2-inch baking pan; heat in 250'F. oven 5 minutes.
Melt butter in 2-quart saucepan over medium heat; stir in corn syrup and half the sugar. Stirring constantly, bring to a boil; boil without stirring 5 minutes. Pour syrup over toasted nuts, stirring constantly to coat evenly. Continue to bake in 250'F. oven 1 hour, stirring several times.
Sprinkle nuts with remaining 1/4 cup sugar, tossing to coat evenly; immediately spread out on greased cookie sheets to cool. Quickly separate into individual pecan halves; cool.
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