Three Pear Salad

By Marlene Metherel

Dressing:
3 tbsp white wine vinegar
2 tsp Dijon mustard
1/2 tsp sea salt
1/3 c olive oil
Prepare and whisk together (I use a machine rather than hand whisk)

Salad:
3 ripe medium pears
4 oz pecorino cheese, grated (may be called romano-pecorino. Romano or Parmesan grated work well too)
Salad greens (your choice)
1/2 c candied pecans (see recipe below)

Pears: Core, peel and cut into bite size pieces. Bartlett pears are the best, but Anjou can be used. Microwave for 40 seconds after peeling to soften.
Pour prepared dressing over pears up to 2-3 hrs before serving. Rotate to keep covered.
Add pears/dressing to greens. Toss to mix well so pears don't sink to bottom.
Top with grated cheese and pecans ( if pecans still whole break them in half).



Candied Pecans:
1/2 cup pecan halves
1 egg white
1 tablespoon water
Sugar - enough to coat pecans

Preheat oven to 200º F.
In a mixing bowl, whip egg white and water until frothy. Add pecans to mixture and stir to coat evenly.
Remove nuts and sprinkle with sugar to coat.
Spread the coated nuts out on a baking sheet lined with parchment paper and bake for approximately 30 minutes.  Keep an eye on them because they can burn easily.  Let cool.