Grilled Pears With Candied Pecans over Mixed Greens
- Preheat over to 350 deg. For the pecans, boil together the water and sugar. Add the pecans and simmer 5 minutes. Drain and toast the pecans on a well-greased baking sheet until golden (about 10 mins). Set aside to cool. This can be done a few days ahead.
- For the dressing: Mix the vinegar, shallots, sugar, chives and onion. Slowly whisk in canola oil, and make sure the dressing is thoroughly combined. Season with salt and pepper. Set aside. This too can be made earlier.
- For the pears: cut into quarters and remove the seeds. Toss with olive oil and season with salt and pepper. Either grill or pan fry until the pears are tender. Not mushy, but tender. In the pan would be approx 15 mins or so.
- Toss the salad with the dressing and mound the pears in the center of each plate. Top with candied pecans and crumbled blue cheese. Enjoy!