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| Servings |
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Ingredients
Pear Nectar Viniagrette
- 1/3 cup white wine vinegar
- 1/3 cup salad oil
- 1/3 cup pear nectar
- 1 tsp Dijon mustard
- 1/4 tsp salt
- 1/8 tsp pepper
Ingredients
Pear Nectar Viniagrette
|
Rate this recipe!
|
Instructions
- Halve and core pears. Thinly slice and brush with lemon juice. To arrange salad, line plates with salad greens, fan pear slices atop each serving. Sprinkle salad with some crumbled cheese and candied pecans. Drizzle dressing.
- To make candied pecans: Line a baking sheet with greased foil. In a heavy 10” skillet, combine pecans, sugar, and butter. Cook over medium-high heat until sugar begins to melt. Reduce heat to low and continue cooking until sugar is golden brown, stirring occasionally.
- Remove from heat. Pour onto baking sheet and cool completely. Break into clusters.
- To make dressing: In a screw-top jar, combine white wine vinegar, salad oil, pear nectar, Dijon mustard, salt, and pepper. Cover and shake well to mix.
Recipe Notes
Dressing can be stored in the refrigerator for up to one week.
To sweeten dressing add 1/3 to 1/2 cup honey.
