Ontario Tender Fruit : Recipe : Ontario Pear, Blue Cheese and Candied Pecan Salad

tip

For recipe video in French: https://youtu.be/FTrwC-pxkqg

Ingredients

1/3 cup	granulated sugar	(75 mL)
1/2 cup	pecans	(125 mL)
1 tsp	water	(5 mL)
3 tbsp	vegetable oil	(45 mL)
1 tbsp	white wine vinegar	(15 mL)
1 tbsp	lemon juice	(15 mL)
1/8 tsp	prepared mustard	(0.5 mL)
	Salt and freshly ground black pepper to taste
4 cups	baby arugula	(1 L)
3	Ontario Bartlett or Bosc pears, grated
5 oz	Roquefort blue cheese, crumbled	(150 g)

Directions

1. In a small saucepan over high heat, stir 1/4 (60 mL) cup of sugar together with the pecans and water. Continue stirring gently until sugar has caramelized the pecans, around 1 minute. Carefully transfer nuts onto parchment paper, allow to cool.

2. For the dressing, blend oil, vinegar, lemon juice, mustard, 1 tbsp (15 mL) sugar, salt and pepper until combined.

3. In 4 separate small bowls, layer arugula, pears and blue cheese. Pour dressing over salad, sprinkle with pecans, and serve.

Tip: Toss grated pear in 1/2 tsp of lemon juice to prevent browning. For presentation, serve salad in a fresh hollowed out pear.

Nutritional Info

Nutrition Facts (per 1/4 of recipe): 531 calories; 11 g protein; 15 g fat ( 10 g saturated fat; 0 g trans fat; 27 mg cholesterol); 34 g carbohydrate (5 g fibre); 25 g sugars; 427 mg sodium; 369 mg potassium

This project is funded in part by the Greenbelt Fund and the Ontario Ministry of Agriculture, Food and Rural Affairs.