2 tablespoons sugar
1 teaspoon ground cinnamon
1 egg white
1 1/2 cups raw pecan halves (6oz bag)
2 Bosc or other firm pears
2 green apple such as Granny Smith peeled if desired and thinly sliced
4 cups field greens or any baby greens
1/4 cup Blood Orange extra virgin olive oil, more or less to taste (Brought at the local Oil & Vinegar Store)
2 tablespoons Pomegranate/Vanilla vinegar, more or less to taste (Brought at the local Oil & Vinegar Store)
Salt and freshly ground black pepper
Ingredient option: You may substitute store-bought candied pecans for a simpler preparation.
Preheat oven to 325°F.
Spoon sugar and cinnamon into a large bowl or plastic bag. Mix well and set aside. Place egg white in a separate bowl, whisk until frothy, and add pecans. Toss to coat completely. Add pecans to cinnamon-sugar and toss well to coat all pecans. Spread them on a baking sheet and bake for 20 minutes. Remove from oven and allow them to cool, breaking them up with a spatula.
Meanwhile, toss pears, apples, greens, onion slices and cheese in a large serving bowl. Add pecans when cooled.
In a smaller bowl, whisk together the olive oil, vinegar, salt and pepper. Drizzle over salad, toss to combine and serve immediately.
* Tara Notes:
I loved this recipe, my adapted version. The original called for regular olive oil and vinegar. The citrus taste of the olive oil went very well with the Pomegranate/Vanilla vinegar and apples and pears! This recipe also tastes good without the feta. Either way I will be making this recipe often as it is simple and filling.