Brandied Pecan and Pear Salad with Gorgonzola Vinaigrette

Ingredients

• 2 tablespoons butter
• 1/2 cup chopped pecans
• 1 tablespoon spiced brandy
• 1/4 cup golden brown sugar
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 3 tablespoons apple juice
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup Gorgonzola cheese
• 1 head butter leaf lettuce, rinsed, torn into bite-size pieces
• 1 medium Bartlett pear, peeled, cored, cut in paper-thin slivers

Directions

• Melt butter in a small saucepan over medium-high heat. Add pecans, brown sugar, and brandy, and cook, stirring constantly, until pecans are toasted and sugar dissolves into a coating on nuts, about 1 minute. Remove from heat and scatter nuts on wax paper-lined baking sheet.
• Whisk together olive oil, balsamic vinegar, apple juice, salt and pepper. Stir in gorgonzola cheese until combined.
• Place lettuce on 4 individual salad plates. Toss brandied pecans over lettuce. Arrange pear slices in a star pattern on top. Pour Gorgonzola vinaigrette over top. Serve immediately.

  Makes 4 servings