| 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 |
t. kosher salt |
| 1/2 |
t. ground cinnamon |
| 1/4 |
t. ground ginger |
| 1/4 |
t. dry mustard |
| 1/8 |
t. ground nutmeg |
| 1/8 |
t. 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 |
T. honey mustard |
| 1 |
t. ground cinnamon |
Whisk in: |
| 1/2 |
cup apple juice concentrate |
| 1/4 |
cup extra-virgin olive oil |
| 1 |
T. 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.
| |
 |
| |
Dressing may be made 2 days ahead and chilled. Gently
rewarm before using. |
|
© August Home Publishing Company