Pear Gorgonzola, Sweet & Spicy Pecan Salad with Cane Syrup Herb Vinaigrette

Ingredients: Sweet & Spicy Pecans 3 tablespoons unsalted butter, melted 1 tablespoon minced garlic 2 tablespoons brown sugar 2 tablespoons sugar 2 tablespoons hot sauce 1 tablespoon chili powder 1/2 teaspoon salt 3 cups pecan halves Salad: 2 large firm pears, peeled, cored and cut into slices Gorgonzola cheese Assorted greens enough for 4 servings 4 large tomato slices Directions: 1. Pre-heat your oven to 350 degrees. Combine first seven ingredients for pecans in a small saute pan and cook until butter is melted and ingredients are blended. Toss butter mixture together with pecans in a small bowl. 2. Place pecans on cookie sheet pan and roast in oven for 10 minutes. Remove from oven and allow pecans to cool. Pecans may stick together you may have to break them up once they have cooled. These nuts are great to eat while watching your favorite sporting event. Leftover pecans can be placed in a zip lock bag and stored in the freezer for later use. 3. Place a portion of assorted greens on a plate and garnish with tomato and assorted veggies. Slice pears and set aside. Place several pear slices over assorted greens top with 2 tablespoons of roasted pecans and as much Gorgonzola cheese you prefer. Drizzle with cane syrup herb vinaigrette. Yields 4 salads. Cane Syrup Herb Vinaigrette: 3 tablespoons cane syrup 1 tablespoon Dijon mustard 1 tablespoon minced garlic 2 tablespoons balsamic vinegar 1 1/2 teaspoons dried basil or 1 tablespoon fresh basil 1 tablespoon fresh oregano 2 teaspoons fresh thyme 1 teaspoon Cajun seasoning 1/4 teaspoon black pepper 1/4 teaspoon salt 1 cup extra virgin olive oil Directions: 1. In bowl whisk together mustard, garlic, balsamic vinegar, Cajun seasoning, basil, oregano, thyme, black pepper, and salt until blended. 2. Slowly whisk in olive oil in a steady stream continuing to whisk in until all of the oil is incorporated. Yields approximately 1 1/2 cups of dressing." Recipe compliments of Chef Patrick Mould.

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