Pear Salad

The mild sweetness of baked pears, pairs perfectly with candied pecans, and with the sharpness of Bleu Bénédictin. All combined with peppery arugula to bring layers of flavour & texture. Drizzled in our Apple Vinaigrette made of Ontario Apples simmered gently in apple cider & cider vinegar naturally sweetened with maple syrup.

We love this salad! We created this salad back in 2001 when it was on the menu at our restaurant Lemon Meringue, 20 years later we are still making this classic.

Ingredients

candied pecans
baked pears
Bleu Bénédictin, crumbled
arugula
Apple Vinaigrette

Step 1: Candied pecans

Ingredients

1 TBSP butter
1 TBSP brown sugar
1/2 TBSP white vinegar
1 tsp Fall Spice Blend
8 oz pecans

Method

pre-heat oven to 375°F

heat a 12” cast iron skillet on medium
swirl in butter until it starts to foam
add sugar to dissolve
add vinegar
stir in Fall Spice Blend
toss in pecans
incorporate well, pour nuts onto a parchment lined sheet-pan
try to separate nuts into a single layer
bake for 4-6 minutes, cool nuts on tray

TIP: Make nuts ahead and store single layer in freezer.

Step 2: Baking the pears

Ingredients

allow 1 pear per person

olive oil
Method
pre-heat oven to 350°F
cut off base of pear to create a flat surface
place pears on parchment lined sheet pan
drizzle with olive oil
bake 10 minutes until pears are tender & hold their shape, test by inserting paring knife through base
set aside

TIP: Select pears that hold their shape when baked such as Bosc, Forelle & Red Anjou
TIP: Select firm unblemished pears, let ripen at room temperature