Pear and Blue Cheese Arugula Salad
Ingredients
Candied pecans
1/4 cup (50 mL) butter
1/4 cup (50 mL) brown sugar
12 pecans
Citrus Honey Vinaigrette
1 clove garlic
1 tsp (5 mL) Dijon mustard
Juice of ½ lime
Juice of ½ lemon
2 tsp (10 mL) honey
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
Salad
6 oz (175 g) arugula
2 pears
2 oz (57 g) blue cheese
Directions
To candy the pecans: Melt butter in a skillet over medium high heat; add brown sugar and stir. Add pecans and stir to coat. Remove from heat and cool pecans on a wire rack.
Vinaigrette: In a bowl, crush garlic clove with a fork. Add remaining ingredients and whisk. Refrigerate until needed.
Salad: Divide arugula between 4 salad plates. Core the pears, cut in half and slice lengthwise into strips, leaving ½ inch intact at the bottom. Fan pear slices and place on arugula. Crumble the blue cheese, add pecans and drizzle with vinaigrette.