• 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.