Candied pecans:
1/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon ground pepper
Smidgen of cayenne
2 tablespoons butter
1 1/2 cups pecan halves
In a small bowl, mix the first six ingredients together. In a medium skillet, combine butter, sugar mixture and pecans and cook over medium heat, stirring constantly, until sugar is melted and nuts are coated. Turn out in single layer on lightly greased aluminum foil to cool.
Dressing:
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon ground pepper
6 tablespoons vegetable oil
Whisk together vinegar, mustard, honey, cinnamon, salt, and pepper; slowly whisk in oil.
Salad:
6 cups mixed greens
2 ripe pears, sliced (I use Anjou whenever possible)
Toss greens with dressing; add pears and gently toss to coat. Sprinkle with pecans and serve.
