This is a nice change of pace for a winter salad. If you don’t like blue cheese, substitute Roquefort. I like to sprinkle it with dried cranberries or fresh or dried blueberries as well. Add a crusty roll and you have a light meal.
Total Time: 45 Minutes
Rating: Easy
For the Pecans—
Toast: 1 cup pecan halves or pieces
Combine; Toss with Pecans and Roast:
2 T. sugar
1 T. vegetable oil
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon dry mustard
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
Pinch cayenne
For the Warm Bacon Dressing—
Saute:
6 slices (8 oz.) thick-sliced bacon, diced
Add and Saute:
1/4 cup shallots, minced (about 3 shallots)
Stir in:
1 tablespoon honey mustard
1 teaspoon ground cinnamon
Whisk in:
1/2 cup apple juice concentrate
1/4 cup extra-virgin olive oil
1 tablespoon apple cider vinegar
Salt and pepper to taste
For the Salad—
Toss Together:
12 cups mesclun salad greens
1 cup fennel bulb, thinly sliced
1 firm yet ripe Bosc pear, cored and thinly sliced
1/2 cup Maytag, Roquefort, or other good-quality blue cheese, crumbled
Prepared pecans and dressing
Preheat oven to 350°.Toast pecans on a baking sheet in oven until golden, about 10 minutes. Combine sugar, oil, salt, and spices in a small bowl while nuts toast. Toss hot pecans with sugar mixture until well coated. Return nuts to baking sheet and roast 8–10 more minutes, or until coating is dry. Do not overbake. Saute bacon for the dressing in a medium skillet over medium-high heat until crisp. Spoon off excess fat; leave bacon in skillet. Add the shallots to the skillet; saute until softened, about 3 minutes. Stir in the mustard and cinnamon; cook another minute.Whisk in the apple juice concentrate, oil, and vinegar. Season with salt and pepper. Keep dressing warm over low heat until ready to toss the salad.Toss the greens, fennel, pear, blue cheese, and spiced pecans with some of the warm dressing (you may not use all the dressing).
Serve salad immediately.
