Serves 4
1 package red leaf curly lettuce
1 pear
FOR THE NUTS:
½ cup pecans
1 teaspoon olive oil
½ tbsp honey
½ tbsp maple syrup
¼ teaspoon coarse sea salt
1/8 teaspoon black ground pepper
¼ teaspoon cinnamon
Preheat the oven to 350°F (170°C). Line a baking sheet with parchment paper. In a bowl combine the nuts with olive oil, honey, maple syrup and spices. Spread on prepared baking sheet. Bake until golden brown, 12 to 15 minutes, stirring occassionaly. Remove from the oven and let cool completely.
FOR THE MAPLE DRESSING:
1 tbsp balsamic vinegar
4 tbsp extra virgin olive oil
1 tbsp maple syrup
coarse salt and freshly ground pepper
Place all the dressing ingredients in a jar. Shake until well combined.
Wash and dry the lettuce, if the leaves are big tear them into pieces. Peel, core and cut the pear either in cubes or strips. Divide the lettuce leaves into four plates. Sprinkle with pieces of pear and nuts. Pour the maple dressing over the salad and serve immediately.
Original entry: http://forthebodyandsoul.blogspot.com/2008/11/pear-and-pecan-salad.html
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