Pear, Blue Cheese and Toasted Pecan Salad

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  • 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


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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