Sprinkle this salad with crumbled Gorgonzola cheese and fresh pomegranate seeds to put this delicious dish right over the top!
Preparation Time: 15 minutes
Cooking Time: 5 minutes
1⁄4 cup (60 mL) sugar
3 Tbsp (45 mL) water
3⁄4 cup (180 mL) coarsely chopped pecans 1⁄2tsp (2mL) salt
pinch cayenne pepper (optional)
8 cups (2 L) assorted salad greens, rinsed and drained (like endive, radicchio, baby spinach or arugala)
2 large firm pears, halved, cored and thinly sliced
1 red onion
3⁄4 cup (180 mL) *Angelico’s Raspberry Shallot Vinaigrette
For the caramelized pecans: combine the sugar, water, salt and cayenne (if using) in a large, heavy-bottomed skillet over medium heat. Melt the sugar, bring to a boil and then add the pecans. Stir constantly until sugar syrup coats the pecans, reduces and begins to caramelize to a light brown, or for about 5 minutes. Immediately remove from heat and spread mixture evenly onto greased foil or parchment paper to cool completely.
To assemble salad: combine greens in large bowl with pear and onion slices. Toss with Angelico’s Raspberry Shallot Vinaigrette and caramelized pecans. Serve immediately.
Chef Tip: Use a melon baller to make quick work of coring the pears, but leave the skins on for added flavour + colour.
*Angelico’s is Michael-Angelo’s private label, available in stores