Ingredients
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1 cup candied pecans (see my Sweet and Spicy Candied Pecans - With a Kick)
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1 large bunch red leaf lettuce, washed, dried and torn into bite-size pieces
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1/2 cup pomegranate seeds (from 1 pomegranate)
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1/2 cup chopped red onion
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1/4 cup crumbled blue cheese
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4 ripe red pears
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1/2 cup aged balsamic vinegar
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1/4 cup olive oil
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4 tablespoons brown sugar
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salt and pepper, to taste
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2 tablespoons finely minced fresh orange zest
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2 cups large dark seedless grapes, halved
Instructions
- Make candied pecans.
- In a large bowl, toss together the pomegranate seeds, grapes, red onion, and the blue cheese.
- Divide torn lettuce leaves among 8 salad plates, and top each salad with the fruit mixture.
- Halve and core pears and cut into 1/2-inch slices-- put a pear half, skin side up, in the center of each salad.
- Arrange candied pecans around the pears.
- Just before serving, heat balsamic vinegar, olive oil, and brown sugar in a small saucepan over medium heat, cooking and stirring until brown sugar dissolves. Off the heat, and season to taste with salt and pepper.
- Drizzle warm dressing over each salad, sprinkle with orange zest, and serve right away.