Dressing
Measure orange juice and sugar into small saucepan. Heat to simmer, stirring, until reduced to about 2 tablespoons. Remove from heat; whisk in vinegar and walnut oil. Season with salt and pepper. Set aside.
Salad
Toast pecans in dry sautépan over medium het, until fragrant, about 2 minutes. Remove from heat; add butter and toss to coat. Then, add sugar and toss, again. Turn all into strainer and shake off excess sugar. Set aside.
For Salad, cut pears in half lengthwise and remove cores. Slice thin slices and brush lightly with lemon juice. Divide lettuce and spinach leaves among 8 individual salad plates or bowls; add pear slices and sprinkle pecans, cheese and raisins on top. Drizzle with dressing and serve.
Ingredients
Dressing
- 1/2 Cup fresh-squeezed orange juice
- 2 Tablespoons granulated sugar
- 1/3 Cup sherry vinegar or cider vinegar
- 1/3 Cup walnut oil
- Kosher or sea salt and freshly ground black pepper
Procedure
Salad
- 1/4 Cup pecan halves
- Butter, as needed
- 2 Teaspoons granulated sugar
- 3 ripe Bosc pears
- Juice of 1 lemon
- 1 head butter lettuce, washed and dried
- 1 bunch spinach leaves, washed and dried
- 4 Ounces Gorgonzola cheese, crumbled
- 1 Cup California raisins
- Kosher or sea salt and freshly ground black pepper
Nutrition Facts Per Serving
Calories 280 (Calories from Fat 48%); Total Fat 16 ( Saturated Fat 3.5; Trans Fat 0; ); Cholesterol 15; Sodium 180; Potassium 459; Total Carbohydrate 34; Dietary Fiber 6; Sugars 27; Protein 5; Calcium 133; Iron 3;Try Another Recipe
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