Pear Salad With Roasted Pecans Recipe

Name: Pear Salad With Roasted Pecans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Roasted pecans; 3 teaspoons of molasses; 1 teaspoon chestnut honey; 1 tablespoon ground sumac; 2 teaspoons premium tamari; 1 cup pecans, shelled and whole; The salad; 2 pears, cored, each one cut into ten segments, peeled or not, to your liking; 2 ounces olive oil (EVOO); 1 tablespoon vinegar, pear infused; 1 1/2-2 teaspoons chestnut honey, to taste; 1 teaspoon dijon mustard, to taste; pinch of kosher salt; dash of fresh milled white peppercorns; 1 tablespoon fresh Meyer lemon juice, to taste; 1 tsp. of Domaine de Canton, Poire Williams or St. Germain, optional; 1/2 teaspoon peeled grated fresh ginger; 1/2 cup deseeded red grapes, halved, optionally peeled, recommended but optional; 4 ounces blue cheese, Maytag, crumpled; 4 cups seasonal petite greens such as baby spinach and arugula; sprinkle of Maldon salt flakes

Servings: persons

Roasted pecans
3 teaspoons of molasses
1 teaspoon chestnut honey
1 tablespoon ground sumac
2 teaspoons premium tamari
1 cup pecans, shelled and whole
The salad
2 pears, cored, each one cut into ten segments, peeled or not, to your liking
2 ounces olive oil (EVOO)
1 tablespoon vinegar, pear infused
1 1/2-2 teaspoons chestnut honey, to taste
1 teaspoon dijon mustard, to taste
pinch of kosher salt
dash of fresh milled white peppercorns
1 tablespoon fresh Meyer lemon juice, to taste
1 tsp. of Domaine de Canton, Poire Williams or St. Germain, optional
1/2 teaspoon peeled grated fresh ginger
1/2 cup deseeded red grapes, halved, optionally peeled, recommended but optional
4 ounces blue cheese, Maytag, crumpled
4 cups seasonal petite greens such as baby spinach and arugula
sprinkle of Maldon salt flakes

1
Preheat oven to 400 degrees.
2
Mix the honey and molasses together. In a saucer evenly coat the pecans with this mix.
3
Mix in the sumac. Then finish with the tamari. This makes a sticky mess, but it will be worth it.
4
Line a baking sheet with parchment paper.
5
Letting the excess coating drip off each pecan, line them up on the parchment.
6
Roast until browned and drier in the oven for 10-15 minutes, but do not let blacken. Let cool on an icing tray.
7
For a warm version of this salad roast the cut, pared pears for 15 minutes in a 450 degree oven in a baking dish lightly coated with olive oil. Otherwise prepare the fresh pears into slices, pared or with skin, your preference.
8
Emulsify the oil, vinegar, honey, and mustard in a covered jar. Add the ginger, lemon juice, optional spirit, pepper and salt to the jar and shake. Test with a greenleaf and adjust accordingly for acidity, sweetness, brightness and saltiness.
9
Lightly toss the greens with some of the dressing and plate. Next arrange the pears in a concentric pattern preferably on top. Add the peeled grapes, pecans and blue cheese. Drizzle a bit more of the dressing over this layer. Add a sprinkle of Maldon salt flakes to finish.

567

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Roasted pecans, 3 teaspoons of molasses, 1 teaspoon chestnut honey, 1 tablespoon ground sumac, and more.

Yes, Pear Salad With Roasted Pecans falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pear Salad With Roasted Pecans

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