This salad uses just a few ingredients that delivers the perfect marriage of pears, blue cheese and candied pecans with a delicate balsamic vinaigrette. I serve this whenever we have company for dinner, and it’s always a big hit!
I feel as though I am still digesting the Salmon En Croute, with Duxelles, that I made for our Christmas Eve Dinner. I must not forget the Beurre Blanc sauce that I made, to go with this! Of course, I served fresh green beans, with a little butter sauce– oh, and my brother made mashed potatoes with scallions and a touch of herbs to go with it. For dessert, I made Ina Garten’s Creme Brulee’. Why haven’t I posted this yet, some of you may wonder?
I will! But I need to focus my time and energy on more vegetables and salads. I assume that many of you have viewed enough of those recipes, and we are all seeing the newspaper ads for gym membership. I’m expecting the Weight Watchers Police to come pounding at my door, any minute.
This salad is inspired by a restaurant, at Lover’s Point , in the world famous area of Pacific Grove, California that we feel so blessed to live in. “The Old Bath House” carries a lot of fond memories for Craig and me.. It was my son’s first job, as a busboy, when he turned 16. Many birthdays, anniversaries and special date nights were spent here. Sadly, the restaurant closed two months before our planned wedding, that was scheduled for New Year’s Day of 2004. The restaurant is now called “The Beach House” and has been completely remodeled and the menu is more contemporary. It’s good– but not as elegant as the former Old Bath House.
I don’t have the “official recipe, but this is my take on it– it’s simple and it was the perfect starter to any meal. I serve it when we have company, and it’s always a big hit! You need candied pecans. I was given the original recipe– Blanche the pecans, then coat with powdered sugar. Fry in oil and then sprinkle with cayenne pepper. They are addictive! I have, since, found a different way of making these candied pecans– that I blogged about here. You need pears and Blue Cheese (or Gorgonzola).
Fortunately, I can buy beautiful Spring Mix salads that is locally grown. The dressing is a simple Balsamic Vinaigrette– my favorite. To make it, just remember that the ratio of balsamic vinegar and extra virgin olive oil is 3 parts oil to 1 part vinegar. To bind the dressing, I use a little Dijon mustard. That’s it!
Doesn’t this look healthy? (Well, the candied pecans are a small stretch, but just a few are okay by me.)
Spring Greens Salad with Pears, Blue Cheese and Candied Pecans
Ingredients
Salad Ingredients
- Gourmet Salad Greens I use a spring mixture of red lettuce, romaine & frisee
- 1 pear peeled cored and sliced thin
- 1/2 cup blue cheese crumbled
DRESSING:
- 1 part Balsamic Vinegar
- 1 teaspoon Dijon Mustard
- 3 parts Extra Virgin Olive Oil
- 1 cup candied pecans
CANDIED PECANS:
- 1 cup sugar
- 1/2 tablespoon ground cinnamon or to taste
- 2 cups nuts I use pecans
- 1 1/2 teaspoons vanilla
- 1/4 cup water
- Optional: cayenne pepper to taste, instead of cinnamon
Instructions
- Wash, clean and dry fresh salad greens and keep well chilled until ready to serve the salad.
- To the balsamic vinegar and Dijon vinegar, stream in the olive oil until well emulsified.
- Taste. Add kosher salt & fresh cracked pepper, if desired.
- Right before serving, add the sliced pears and drizzle enough dressing to lightly coat the salad greens. Add a few glazed pecans.
Glazed pecans:
- Mix sugar and cinnamon together. Put nuts and sugar mixture in a Nut Roaster Pan (or any kind of nonstick pan and a wide paddle spoon can be used).
- Stir to mix.
- Combine vanilla and water in a measuring cup. Add the liquid to glaze/nut mixture in the pan.
- Place the pan on the burner, on medium high heat.
- The glaze will begin to turn into a thick liquid; boil gently during the process.
- Stir contents slowly and continuously, to keep the glaze coating nuts at all times, until the liquid evaporates and nuts are glazed (5 – 10 minutes). When the liquid is evaporated and the handle (or paddle) becomes harder to turn (or stir), the nuts are done. Do not overcook!
- Remove the pan from burner. Quickly sprinkle a little water over the nuts (about 1 Tablespoon per 2 cups of nuts).
- The mixture will steam, so keep the hands away until the steam dissipates, to prevent burns. Stir nuts to coat even with the glaze.
- Using a wooden spoon or spatula, immediately spread the hot nuts on a non-stick paper (parchment paper is best) cookie sheet to cool. Gently separate the nuts with a wooden spoon. Nuts will be very hot — do not eat until cooled (even though they smell delicious and you will find it very difficult to resist!)
- To store, be sure nuts are thoroughly cooled and then put in airtight containers. Refrigerate to retain freshness or freeze for future use.
- You can reheat in a microwave by spreading on a flat plate and heating for 2-4 minutes. Or, on a non-stick cookie sheet, heat for about 7 minutes at 250°F in a conventional oven.
Notes
Beautiful salad! We make a similar one using goat cheese and dried cranberries with a champagne vinaigrette. Yours looks beautiful
Oh, I agree. The salad is the perfect fit for this week. It looks wonderful! Love your recipes.
I so love your area!! Gorgeous pictures…love the Bath House, also. Great food!
Your salad looks delicious. You are right, it is time to bring on the salads….maybe just lettuce… 🙂
Those nuts are addictive and too good.
I eat a similar salad for lunch almost 3 times a week, but with beets.
Love it!
Bro's photos are fabulous!
Phenomenal.. it looks phenomenal. I love how you used those delicious pecans and combined with the cheese, genious!
Your salad looks perfect and I love the great photos. I wish I were in California right now 🙂
You've just described my favorite salad. I like it with a little chopped apple and roasted chicken breast for a meal!
Have a wonderful anniversary my friend!
That salad looks wonderful!! And the pix are great!
Where do you eat on the wharf? I like Riva's, but do not get there very often. Any other Santa Cruz recommendations?
I made a Tyler recipe that was a lot like this one and it was truly delicious. It looks beautiful Debby! Enjoy your vacation.
I love salads any time of the year:-) but you are right. After the holidays you seem to want them even more. This looks perfect.
I love salads like this, and I'm jealous that you have such easy access to Point Reyes blue! The restaurant looks like a lovely spot – hopefully Dorothy can revive memories with the cookbook. Meantime, your holiday celebrations sound SOOO tasty!
Hi Debby–
You took the words right out of my mouth, so to speak! It's definitely time to "detox" from all the Christmas treats and rich delicacies. Your salad looks refreshingly enticing. Beautiful blog you have!
Jane
Sounds like you are enjoying your vacation! And you KNOW that the salad is my favorite–it's my Crack Salad!!!!!
Aww,shucks Debby! You got me all misty-eyed over the Old Bath House salad. Beautiful photo of my favorite place on the planet. I miss the OBH everyday. It was a magical meeting place for friends, lovers & foodies alike. The OBH recipe files are always open for you, Miss Blogger. Happy New Year-Love to you & yours, D
I'm admiring your ability to stay on track with "undoing" Christmas. I seem to be "detoxing" by snacking on the chocolate truffles a coworker gave me.
Such a sad story about that restaurant. I know I would be devastated if one of my favorite restaurants closed. There are two places that are very special to hubby and me and I'd hate to see either one go!
I am so with you. After the New Year all I want for a while is a salad. I love pears and chese especially blue -cheese.
That salad looks inviting and just what I need after all this rich food I've been eating. I make pecans similar to yours and yes, they are addictive.
Oh blue cheeeeeeeeese .. how I've missed u during this pregnancy! Salad looks amazing Debby, and what a gorgeous pic of the Bath House.
I love candied pecans and with the cheese and pears it is perfect!
look so yummy. "Doesn't this look healthy? (Well, the candied pecans are a small stretch, but just a few are okay by me.)" actually i think this is good for diet.
You've just described my favorite salad.