My kids have flown the proverbial coop. No longer do I have a family of four to feed every night. And so, my eating habits have definitely taken a turn. As my diet changes–less meat, more veggies–so follows my appetite. Large meals, consisting of a protein, two sides, and maybe a salad, have been mostly reduced to small meals of a dish or two. My favorite dinner these days can be a bowl of soup with bread and cheese, a piece of fish and a vegetable, or a well composed salad. So, it’s very important that each dish stand up and satisfy. One of my favorite salads has always been a variation of this one: tasty greens tossed with fruit, nuts and cheese. This particular combination really stands out–slices of pear, baby arugula, creamy blue cheese, candied pecans and a kick of radishes for contrast, all tossed in a tangy balsamic vinaigrette. It’s a beautiful balance of flavors: tart, sweet, bitter, salty, spicy…oh, and crunch! Satisfaction guaranteed.
Pear, Arugula & Candied Pecan Salad
I love candied nuts–they add great dimension of texture and flavor, along with a kick of heat from cayenne. In a small saucepan over medium low heat, melt unsalted butter. Add whole pecans and toss in the butter for several minutes until toasted and golden.
In a small bowl, mix together sugars, a pinch of cayenne, kosher salt and freshly ground black pepper. Add to nuts in the pan and toss. Cook nuts in sugar mixture for 6 to 8 minutes, until they caramelize. Watch carefully–they can burn in an instant.
Transfer the nuts to a sheet of aluminum foil to cool. The pecan mixture will harden like a brittle; break the nuts apart and reserve.
I particularly like baby arugula in this salad because it’s more tender and less bitter than the grown-up kind. Be sure to wash and spin dry well–wet leaves don’t hold dressing well. Wash and trim radishes; cut lengthwise into wedges. Mix in with the arugula.
Core and slice a firm ripe pear lengthwise–I recommend using D’Anjou or Bartlett because they tend to be firmer.
Crumble a mild, creamy blue cheese and toss into salad with pear slices. Add the candied pecans.
Make Balsamic Vinaigrette: push a garlic clove through a garlic press into a small mixing bowl. Add good quality balsamic vinegar, dijon mustard, kosher salt and freshly ground black pepper to taste. Add a bit of honey if your vinegar needs sweetness to balance it. Whisk together and slowly drizzle in extra virgin olive oil, until emulsified.
Toss salad with dressing until well coated. Serve immediately–this is delicious with some warm, crusty french bread or as a perfect accompaniment to my Chanterelle Risotto.
1 tablespoon unsalted butter
1 cup whole pecans
1 tablespoon packed brown sugar
1 tablespoon granulated sugar
pinch of cayenne pepper
1/2 teaspoon kosher salt
pinch freshly ground black pepper
4 ounces baby arugula
6 to 8 radishes
1 firm ripe d’anjou or bartlett pear
4 ounces mild blue cheese, such as Maytag
Balsamic Vinaigrette:
1 garlic clove, crushed
2 tablespoons good quality balsamic vinegar
1 teaspoon dijon mustard
kosher salt and freshly ground black pepper
1 teaspoon honey, if needed
1/3 cup extra virgin olive oil
Isn’t that technique for the candied nuts sweet ? (no pun intended) I’ve experimented with a lot of methods over the years and this is truly the easiest and the results are foolproof!
I am kind of in the same boat since both of our kids have mostly moved out and my mom has moved in. Of course, most nights we have extra visitors that pop in, either my kids and their significant others, or my friends who seem to enjoy gathering here. But I know what you mean about eating simpler meals. I can be satisfied with a nice salad so I am trying not to cook for a crowd every night! This salad would make an awesome meal for nights when it is just the three of us. I love the way you candied the pecans- I think I will try that tonight!