Romaine, Pear, and Pecan Salad

Recipe

Ingredients:

Salad:
1 head of Romaine lettuce, rinsed and drained and cut to bite size pieces
1 ripe pear, cored and cut into chunks
1- 2 tablespoons crumbled blue cheese
1/4 cup dried cranberries
Candied pecans
Pear vinaigrette dressing

Candied Pecans:
1 cup pecans halves
1 tablespoon butter
Dash of salt
1 tablespoons maple syrup

Directions:

Candied Pecans:

• In a small frying pan over medium-high heat, melt the butter and sprinkle with a dash of salt.  Add the pecans and maple syrup, stirring to coat well.
• Stirring frequently, cook the pecans for 2 – 3 minutes or until the syrup has started to caramelize and the pecans are well coated.  Watch carefully to ensure the pecans don’t start to burn.
• Transfer immediately to a piece of wax paper.  Spread to a single layer and allow to cool.

Salad:

• Combine first 5 ingredients and toss with the dressing.