This vinaigrette is so delicious! You’ll be reaching for it all season so make a double batch!
Pear Salad
- Greens
- Blue Cheese crumbles
- Pear, sliced
- Purple onion, chopped
- 1 cup roughly chopped pecans
- 1/2 cup sugar
In a non-stick fry pan cook the pecans and sugar on medium heat until the sugar coats the pecans and the pecans are a nice toasted color. Stir constantly because when the sugar starts to carmelize it happens quickly and can easily burn.
Remove from heat and immediately pour onto a piece of parchment to cool.
To serve salad: pile greens, nuts, blue cheese crumbles, onions, and sliced pear onto individual serving plates. Add vinaigrette as desired.
Pumpkin Butter Vinaigrette
- 2 tbsp pumpkin butter (I use Trader Joe’s)
- 1 tsp maple syrup
- 1/4 cup red onion
- 1/4 cup apple cider vinegar
- 1/3 cup olive oil
- 1 tsp Dijon mustard
- salt and pepper to taste
In a blender mix the pumpkin butter, syrup, vinegar, dijon, and onion until the onion is well blended.
Then slowly add the oil and continue to blend until oil is incorporated.
Add salt and pepper to taste.
We love this served with a bed of greens, sliced pears, candied pecans, and blue cheese crumbles.
