Ontario Pear, Blue Cheese and Candied Pecan Salad

Yields2 ServingsDifficultyBeginnerCategory

Ontario Bartlett Pear is grated and tossed in lemon juice, accompanied by blue cheese and candied pecans over arugula. Served in four small bowls or in a fresh hollowed out pear, and drizzled with citrus vinaigrette.

INGREDIENTS

 ⅙ cup granulated sugar
 ¼ cup pecans
 ½ tsp water
 1 ½ tbsp vegetable oil
 ½ tbsp white wine vinegar
 ½ tbsp lemon juice
 prepared mustard
 Salt and freshly ground black pepper to taste
 2 cups baby arugula
 1 ½ Ontario Bartlett pears, grated
 2 ½ oz Roquefort blue cheese, crumbled

DIRECTIONS

1

In a small saucepan over high heat, stir 1/4 (60 mL) cup of sugar together with the pecans and water. Continue stirring gently until sugar has caramelized the pecans, around 1 minute. Carefully transfer nuts onto parchment paper, allow to cool.

2

For the dressing, blend oil, vinegar, lemon juice, mustard, 1 tbsp (15 mL) sugar, salt and pepper until combined.

3

In 4 separate small bowls, layer arugula, pears and blue cheese. Pour dressing over salad, sprinkle with pecans, and serve.

Tip
4

Toss grated pear in 1/2 tsp of lemon juice to prevent browning. For presentation, serve salad in a fresh hollowed out pear.

Ontario Pear, Blue Cheese and Candied Pecan Salad

Ingredients

 ⅙ cup granulated sugar
 ¼ cup pecans
 ½ tsp water
 1 ½ tbsp vegetable oil
 ½ tbsp white wine vinegar
 ½ tbsp lemon juice
 prepared mustard
 Salt and freshly ground black pepper to taste
 2 cups baby arugula
 1 ½ Ontario Bartlett pears, grated
 2 ½ oz Roquefort blue cheese, crumbled
Ontario Pear, Blue Cheese and Candied Pecan Salad
IngredientsDirections