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1
In a small bowl, combine the vinegar and syrup.
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2
Whisk in the oil and set aside.
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3
In a large bowl, combine the greens, pecans and currants.
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4
Sprinkle with the cheese and season lightly with salt and pepper.
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5
Whisk the dressing again and drizzle it over the salad.
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6
Toss the salad gently and briefly; you do not want the cheese to crumble any further and clump together.
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7
Divide the salad among 4 chilled salad plates.
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8
Fan the pear slices over each serving.
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9
3 cups pear juice
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10
Put the pear juice in a saucepan and set over medium heat.
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11
Bring to a simmer and skim the thick foam that rises to the surface.
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12
Reduce the heat to low and simmer very gently, skimming occasionally, for 30 to 45 minutes, or until the juice reduces to the consistency of maple syrup.
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13
Let cool to room temperature.
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14
Use now or cover and refrigerate for up to 3 weeks.
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15
1 tablespoon tamari sauce
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16
2 teaspoons molasses
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17
Cayenne pepper and salt
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18
1 cup pecan halves
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19
Preheat the oven to 350 degrees F.
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20
In a shallow bowl, stir the tamari and molasses together to blend.
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21
Season with cayenne and salt, to taste.
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22
Add the pecans and toss until they are coated.
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23
Transfer the pecans to a clean kitchen towel and let drain briefly.
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24
Spread the pecans on a wire rack set on a baking sheet and roast for about 10 minutes, or until fairly dry and toasted.
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25
Remove from the oven and let cool completely on the rack.
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26
Chop the pecans into 1/4-inch pieces.
