Pear salad with roasted pecans

See full recipe on: Food52


3 teaspoons of molasses
1 teaspoon chestnut honey
1 tablespoon ground sumac
2 teaspoons premium tamari
1 cup pecans, shelled and whole
2 pears, cored, each one cut into ten segments, peeled or not, to your liking
2 ounces olive oil (evoo)
1 tablespoon vinegar, pear infused
1 1/2-2 teaspoon chestnut honey, to taste
1 teaspoon dijon mustard, to taste
Pinch of kosher salt
Dash of fresh milled white peppercorns
1 tablespoon fresh meyer lemon juice, to taste
1 tsp. of domaine de canton, poire williams or st. germain, optional
1/2 teaspoon peeled grated fresh ginger
1/2 cup deseeded red grapes, halved, optionally peeled, recommended but optional
4 ounces blue cheese, maytag, crumpled
4 cups seasonal petite greens such as baby spinach and arugula
Sprinkle of maldon salt flakes

Nutrition 4 servings

Per Serving % Daily Value
Calories 523
Fat 42g 64%
Carbs 32g 10%
Protein 9g 19%
Fiber 6g 24%
Cholesterol 21mg 7%
Sodium 629mg 26%


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