Caramelized Pecan Pear & Goats Cheese Salad | Lemon Vinaigrette

Ashley’s Signature:  Candied Pecan, Pear & Goats Cheese Salad w/Creamy Lemon Vinaigrette

1 slightly ripe Pear julienne or diced
1/2 cup of raw Pecans
2 Tablespoons unsalted Butter
2 Tablespoons of light Brown Sugar
Goats Cheese
Dried Cranberries ¼ cup
1 bag of washed baby Spinach
2 Lemons
1 tablespoon Olive Oil
Dijon Mustard
Salt & Pepper

To make candied pecans:  In saute pan heat up butter, brown sugar, and cinnamon until sugar is dissolved and it starts to caramelize and toffee up. 

Add pecans and coat well. (Be careful because it gets really hot!) 

Cover cookie sheet with parchment paper and place pecans on sheet. Make sure pecans are separated from one another.  Put aside and let cool. 


To make dressing: 
Squeeze juice from 2 lemons into a bowl. 
Add Olive Oil. 
Add 2 teaspoons of zest. 
Add a generous dollop of honey. 
Add a small dollop of Dijon mustard (I hate measuring!  Just taste and adjust as you go!  You know what tastes good!)   
Add salt and pepper to taste. 


In a bowl place spinach and toss with vinaigrette.  Add cranberries, pecans, pear, and goats cheese.  Give a quick toss and voila!!  I hope you enjoy my favorite salad!





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