jmsilva Getty Images/iStockphoto
496678552
Spinach salad with pear, blue cheese, cherry tomatoes, red onion and pine nuts
Recipe from Karen Hursh Graber, writing from Mexico
Makes 6 servings
¾ c. pecan halves
1½ T. sugar
2 firm, ripe pears, such as Bosc, cored and cut into slices or diced
6 c. salad greens, washed, spun dry and torn
½ c. crumbled queso fresco cheese
¼ c. white wine vinegar
½ cup olive oil
1 T. adobo sauce
1 T. honey
Salt and pepper to taste
Place nuts and sugar in a small saucepan. Cook over medium-low heat, stirring, until sugar has melted and caramelized nuts. Set aside. Place pears, salad greens and cheese in a large bowl. Add candied nuts. In a lidded jar, shake oil, adobo sauce, honey, salt and pepper to make a smooth dressing. Pour over salad and toss to combine.