Autumn Pear Salad


Autumn Pear Salad
  • ⅓ cup chopped pecans
  • 1 tablespoon sugar
  • ⅓ cup canned whole-berry cranberry sauce
  • 3 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons honey
  • ½ teaspoon salt
  • 4 ounces baby greens
  • 1 medium pear, sliced
  • ½ small red onion, sliced
  • 3 ounces blue cheese, crumbled
  • ½ cup dried cranberries
  1. Heat the sugar with the pecans in a small skillet over medium heat. Cook while stirring until sugar has melted and caramelized the pecans. Transfer nuts to wax paper. Allow to cool and break apart.
  2. Place the cranberry sauce, lemon juice, olive oil, vinegar, honey and salt in a medium bowl. Whisk to combine.
  3. Place the greens in a 48 ounce Milkhouse Creamery Crock. Top with pear slices, red onion, blue cheese and dried cranberries. Drizzle the dressing over the salad. Top with the candied pecans.