Pear-blue cheese salad

Use slightly firm pears for this recipe. The fruit should give a little under thumb pressure and be juicy when you cut into them.


1 recipe Holiday Dijon Vinaigrette or 3/4 cup favorite purchased vinaigrette
2 tablespoons butter
1 cup pecan halves
1 tablespoon sugar
1/8 teaspoon salt
16 cups torn curly endive (chicory), romaine lettuce, or spinach
3 ripe pears, cored and thinly sliced
1 cup crumbled blue cheese


  • Prepare Holiday Dijon Vinaigrette. In a large skillet melt butter over medium heat. Add pecan halves. Cook 4 to 5 minutes or until pecans are lightly toasted, stirring frequently. Sprinkle sugar and salt over pecans; cook and stir for 1 minute more. Transfer pecans to a medium bowl; cool.
  • In a 6- to 8-quart salad bowl combine curly endive, pears, blue cheese, and half the pecans. Pour Holiday Vinaigrette over salad. Toss gently to coat. Divide among salad plates. Sprinkle with remaining pecans. Makes 8 to 10 servings.

Test Kitchen Tip:

To serve on a buffet, add only about 1/4 cup dressing; serve remaining dressing on the side.