Stilton Pear Salad with Candied Spiced Pecans
Yield: 4 servings

The tangy snap of red wine vinegar, sweetness from fresh ripe pears, and the crunch of candied pecans makes this salad a feast for the palatte. This festive salad can be served from early fall to late winter.

DRESSING
3 tablespoons red wine vinegar
2 teaspoons maple syrup
1 teaspoon stone ground mustard
1 clove garlic, chopped
Dash salt and pepper
1/3 cup olive oil

CANDIED SPICED PECANS
1/2 cup pecans
1/4 teaspoon each cinnamon, nutmeg and ginger
Pinch cayenne pepper
1/4 cup maple syrup

SALAD
1/2 pound mixed baby greens
1 small head endive
2 pears, cored and thinly sliced
1/2 cup thinly sliced green onions
4 ounces Stilton or Roquefort cheese, crumbled

Whisk the vinegar, maple syrup, mustard, garlic, salt and pepper together in a small dish. Slowly drizzle in the oil, whisking vigorously. Let sit 10 minutes for the flavors to develop.

For the peacns, heat a small skillet over medium heat. Place the pecans into the pan and dry toast for 5-8 minutes, flipping frequently, until fragrant and browned. Turn the heat to low and mix in the dry spices, cooking for 20-30 seconds or so to toast the spices. Add the maple syrup, and stir constantly until the syrup starts to thicken, about 3 minutes. Remove the nuts to a plate to cool.

Toss the greens and endive with most of the dressing in a large salad bowl. Arrange the pear slices and green onions on top and drizzle with the remaining dressing. Sprinkle the top with the cheese and candied pecans.