Green Salad with Caramelized Pears

This flavorful salad can be adjusted according to preference ... walnuts instead of pecans, blue cheese instead of feta or goat, add dried cranberries to make a little more festive dish. No matter what you choose, it makes a lovely first course.

Green Salad with Caramelized Pears
(Serves 4.)

• Maple dressing, recipe follows
• 1 1/2 tablespoons unsalted butter
• 1 tablespoon light brown sugar
• 1/2 cup pecan halves or pieces
• 2 large firm but ripe pears, peeled, cored and sliced
• 3 cups mixed baby lettuce or favorite mix of greens, rinsed and dried
• 1/4 cup crumbled feta or goat cheese (optional)
• Freshly ground pepper

Green Salad with Caramelized Pears

Make the dressing and set aside.

In a medium skillet, melt the butter over medium-high heat. Add the sugar and pecans, reduce the heat slightly, stirring constantly cook the pecans until they have a nutty smell and are slightly caramelized. Remove pecans to a plate and let cool.

Add the pears and cook, stirring occasionally until tender and slightly caramelized but still retain their shape, 5 to 6 minutes. Remove from the heat and cool on a plate.

Place mixed greens in a large bowl and add enough dressing to lightly coat. Toss and divide the greens among 4 salad plates. Arrange the pear slices over each salad and top with the nuts and cheese (if using). Drizzle lightly with additional dressing and freshly ground black pepper. Serve.

Maple Dressing
• 1/4 cup maple syrup
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon Dijon mustard
• 1/4 cup canola or vegetable oil
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper

In a medium bowl, whisk together the maple syrup, vinegar and mustard. Add the oil in a steady stream and whisk until emulsified. Season with salt and pepper to taste.