Bartlett Pear and Candied-Pecan Salad includes incredible flavors, superb textures and delightful aromas yielding one delicious salad.
Pear Salad

Bartlett Pear and Candied-Walnut Salad
Recipe type: Salads
Cuisine: American
Serves: 6
  • 8 Cups Romaine lettuce, chopped
  • 2 Cups Mesclun mix
  • 1 Cup canned pears, 1/2-inch dice
  • 3/4 Cup blue-cheese crumbles
  • Roasted Bartlett Pear (recipe follows)
  • Bartlett Pear and Candied-Pecan Dressing (recipe follows)
  • 1 Cup Candied Pecans (recipe follows)
Bartlett Pear and Candied-Pecan Dressing
  • 1/4 Cup canola oil
  • 1/4 Cup red-wine vinegar
  • salt and pepper, to taste
Roasted Bartlett Pear
  • 3 large Bartlett pears, peeled, halved and cored, stems removed
  • 1/4 teaspoon cinnamon, ground
  • 1/8 teaspoon nutmeg, ground
  • 2 Tablespoons vegetable oil
Candied Pecans
  • 1 Cup pecan pieces, diced
  • 2 Cups water
  • 3 Tablespoons sugar
  1. Combine all ingredients except roasted pear, cheese and candied pecans in salad bowl and toss until coated with dressing.
  2. Slice one pear half into four pieces lengthwise and top the salad with the slices. Spread cheese and pecans over the salad.
  3. Serve immediately.
Roasted Bartlett Pear
  1. Preheat the oven to 325 degrees F.
  2. Place pears cut side up in an oiled baking pan (non-reactive). Sprinkle with spices.
  3. Roast for 20 minutes. Remove, turn over the pears and roast for an additional 15 minutes. Set aside to cool. (May be made ahead and refrigerated.)
Bartlett Pear and Candied-Pecan Dressing
  1. Whisk the ingredients until thoroughly blended.
Candied Pecans
  1. Cook pecans in boiling water for 40 seconds; drain. Combine pecans and sugar in bowl; stir to coat.
  2. Place nuts on sheet pan and bake at 325 degrees F for 8 to 10 minutes or until golden brown.
Bartlett Pear and Candied-Walnut Dressing Yield: 1/2 Cup Candied Walnuts Yield: 1 Cup


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