- Serves: 4
- Ingredient Notes: Vegetarian, Corn-free, Egg-free, Gluten-free, Peanut-free, Soy-free
Ingredients
- 1/2 cup pecan halves
- 2 teaspoons salted butter, melted
- 3 tablespoons white balsamic vinegar
- 1/4 cup extra virgin olive oil
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried savory (optional)
- Salt and pepper, to taste
- 5 ounces mixed baby greens
- 2 pears, cored and thinly sliced
- 1/4 cup crumbled blue cheese
Directions
Preheat oven to 350° F. Toss pecans and butter in a small bowl to evenly coat. Spread pecans in a single layer on a parchment-lined baking sheet. Bake until aromatic, 5 to 7 minutes. Allow to cool.
Whisk together vinegar, oil, mustard, honey, basil, thyme and savory; season to taste with salt and pepper. Set aside.
In a large bowl combine greens and pears. Drizzle with vinaigrette and toss gently to coat. Sprinkle with blue cheese and toasted pecans.
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