Ingredients

Instructions

  1. In a small skillet, dry roasted pecans over medium heat for 1 to 5 minutes; stirring frequently. Finely chop.
  2. Meanwhile, arrange ½ cup salad greens on each of eight plates; set aside.
  3. Cut pears in half lengthwise. With a melon baler, remove seeds and make a small, round cavity in each pear half.
  4. Cut cheese into eight pieces; shape each into a ball. Roll in pecans and place one in each pear cavity. Arrange pears on lettuce.
  5. Pour vinegar into a small bowl; add sugar, whisking until dissolved.
  6. Add oil in a fine stream, whisking constantly until smooth. Drizzle evenly over pears; sprinkle with any remaining pecans.