Asian Pear Salad With Tamari Pecans And Maytag Blue Cheese

Recipe Ingredients

2 tablespoons	30ml	Pear vinegar
1 tablespoon	15ml	Pear syrup - plus
1 teaspoon	5ml	Pear syrup - (fresh pear juice Reduced to a syrup)
2 teaspoons	10ml	Extra-virgin lemon oil
6 cups	1422ml	Assorted full-flavored greens - (baby mustard, Lovage, arugula, dandelion, mizzuna, etc.)
1/4 cup	59ml	Tamari Pecans - (see below)
1/4 cup	40g / 1.4oz	Dried currants or chopped raisins
1/4 cup	36g / 1.3oz	Cold maytag blue cheese - crumbled
1		Ripe Asian pear - cored, and thinly sliced
		Tamari Pecans
1 tablespoon	15ml	High-quality tamari
2 teaspoons	10ml	Molasses
		Salt - to taste
		Cayenne pepper - to taste
1 cup	146g / 5.1oz	Shelled pecan halves

Recipe Instructions

Place the pear vinegar and pear syrup in a small mixing bowl. Whisk in the lemon oil and set aside.  In a large mixing bowl, combine the greens, tamari pecans, and currants. Sprinkle over with the blue cheese, then drizzle over with the dressing. Toss the salad gently and briefly, as you do not want the cheese crumbles to begin sticking together.

Divide the salad onto the center of 4 chilled salad plates and garnish by fanning the pear slices around each salad.

For the Tamari Pecans: Combine the tamari and molasses. Season to taste with salt and cayenne pepper. Toss with the pecans until they are well coated. Transfer the pecans onto a kitchen towel and allow to briefly drain.

Roast the pecans in a preheated 350 degree oven on an icing rack until the pecans are fairly dry and toasted. Remove from the oven and allow to cool completely. Chop the pecans into 1/4-inch pieces.

Source:
"COOKING LIVE with Sara Moulton - (Show # CL-9603) - from the TV FOOD - NETWORK"

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