In a large heavy skillet, cook the pecans, 2 tbsp vinegar, cayenne and cinnamon over medium heat until nuts are toasted, about 4 minutes. Sprinkle with 1 tbsp sugar. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool.
Place salad greens in a large bowl. Combine the oil, mustard, salt and remaining vinegar and sugar; drizzle over greens and toss to coat. Arrange the greens, pear slices and pecans on 6 salad plates. Sprinkle with cheese.
Originally Submitted
10/14/2009
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