Creamy Blue Cheese Salad with Pears Candied Pecans
Active Time: 15 minutes | Total Time: 45 minutes | Serves 4 | Gluten Free
- For the candied pecans:
- 1 large egg white
- 3 tablespoons honey
- 3 tablespoons dark brown sugar
- ½ teaspoon kosher salt
- ¼ teaspoon cayenne pepper
- 2 cups pecans
- For the blue cheese dressing:
- 4 ounces blue cheese, such as Danish or Roquefort (1 cup, crumbled)
- ½ cup sour cream
- ¼ cup buttermilk, plus more if necessary
- 2 tablespoons fresh lemon juice
- 1 tablespoon white wine vinegar
- ⅛ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- 6 cups mixed lettuce
- 1 fresh pear, such as Bartlett
- 8 fresh chives
Heat the oven (with the oven rack in the middle) to 300°. Line a rimmed sheet pan with parchment.
For the pecans, in a medium bowl, whisk together the egg white until white and foamy. Whisk in the honey, brown sugar, salt, and cayenne. Add the pecans and stir to coat well in the egg mixture. Spread the pecans in a single layer on the prepared pan. Bake, stirring once about half way through, for 30 to 35 minutes, or until crisp (they’ll be a little sticky but will crisp up as they cool). While still warm, transfer the pecans to a plate so they don’t stick to the paper. Let cool completely.
For the dressing, in a medium bowl, crumble the blue cheese. Add the sour cream, buttermilk, lemon juice, vinegar, salt, and pepper. Whisk together but leave some blue cheese crumbles in tact. If it’s too thick, add a little more buttermilk. Refrigerate until ready to use.
Divide the lettuce among bowls. Thinly slice the pear and add to the salads. Spoon on some dressing and add some pecans (save the remaining pecans in an airtight container). Use scissors to snip the chives over the top.
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