Pear Salad

I feel like everyone knows how to make a salad, so it seems kind of silly to post a recipe.  But sometimes you just need a little bit of inspiration.  Today's salad inspiration is the pear salad I usually make when asked to bring a salad.  My work typically has leftover pears from our fruit bowl at the end of the week, so I often take them home to create this salad.  I love my salads with lots of toppings and fruit.  This salad has it all.  Enjoy!


Pear Salad

5 oz. spring salad mix or 1 head of your choice of lettuce (but please, don't use romaine)
2 pears chopped or sliced
1/2 cup pecans
1/4 c. brown sugar
1 T. butter (optional)
1/3 cup crumbled feta or blue cheese
1/3 cup craisins

Heat pan on stove to medium heat.  Put nuts and brown sugar in pan and cook until sugar has melted and coats all the nuts.  Stir frequently so they don't burn.  Spread them out on a sheet of wax paper to cool.  (Suggestion: rinse pan and spoon quickly so the sugar doesn't harden.  It makes it much easier to clean.)

If your brown sugar is a little dry like mine was on Sunday you can add the butter with the nuts and sugar to help the brown sugar soften.  It also makes them taste delicious!

To assemble salad put half the greens in the bowl and layer on half the pecans, pears, craisins and cheese.  Layer the remaining greens and then the rest of the toppings.  This way the toppings are more evenly dispersed.  Pour the dressing on right before serving.

Red Wine Vinaigrette (Adapted from Our Best Bites)

1/2 cup red wine vinegar
1/2 cup sugar
1 clove of garlic, minced
1 tsp. salt
1 tsp. pepper
1/2 cup olive oil

Mix ingredients in blender and refrigerate until ready to use.  Shake to mix before pouring on salad.