Post by chief_cook2 on Oct 26, 2002 20:29:04 GMT -6
Candied Pecans
1/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon freshly ground pepper
Pinch cayenne
2 tablespoons butter
1 1/2 cups pecan halves
Dressing
2 tablespoons cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
6 tablespoons vegetable oil
Salad
8 cups mixed greens
2 ripe Anjou pears, sliced
In small bowl, mix together sugar, 1/2 teaspoon salt, 1/4 teaspoon cinnamon, ginger, 1/4 teaspoon pepper and cayenne.
In medium skillet, combine butter, sugar mixture and pecans. Heat over medium heat, stirring constantly, until sugar has melted and nuts are coated. Cool on lightly greased aluminum foil.
In small bowl, whisk together vinegar, mustard, honey, 1/4 teaspoon cinnamon, 1/4 teaspoon salt and 1ΕΎ8 teaspoon pepper. Slowly whisk in oil.
To serve, toss greens with dressing. Add pears and toss to coat. Sprinkle with pecans.
8 servings
1/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon freshly ground pepper
Pinch cayenne
2 tablespoons butter
1 1/2 cups pecan halves
Dressing
2 tablespoons cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
6 tablespoons vegetable oil
Salad
8 cups mixed greens
2 ripe Anjou pears, sliced
In small bowl, mix together sugar, 1/2 teaspoon salt, 1/4 teaspoon cinnamon, ginger, 1/4 teaspoon pepper and cayenne.
In medium skillet, combine butter, sugar mixture and pecans. Heat over medium heat, stirring constantly, until sugar has melted and nuts are coated. Cool on lightly greased aluminum foil.
In small bowl, whisk together vinegar, mustard, honey, 1/4 teaspoon cinnamon, 1/4 teaspoon salt and 1ΕΎ8 teaspoon pepper. Slowly whisk in oil.
To serve, toss greens with dressing. Add pears and toss to coat. Sprinkle with pecans.
8 servings