I made this salad for the first time last week for the tennis ladies and it seemed to be a hit, so I made it for the family a few days later. Mr. D. loved it so much he tried to make it for himself, candied pecans and all. It is kind of weird (in a good way) that a 13 year old would like a salad so much…….Anyways, I hope your kids like it as much as Mr. D. I based this recipe on one I found in the Seattle Junior League Simply Classic Cookbook. The original called for red delicious apples and I substituted bartlett pears for them. The first time I made it I used the original blue cheese that the recipe called for and the second time, out of blue cheese, I substituted goat cheese for magnificent results.
Candied Pecans (for Northwest Autumn Salad)
- 1 1/2 cups pecan halves
- 3/4 cup sugar
- 2 T. butter
- 1/4 t. salt
- Stir together nuts, sugar, butter and salt in a heavy saucepan over medium heat, and cook, stirring constantly for 8 to 10 minutes or until sugar melts and turns golden brown.
- Spread mixture in a single layer on lightly greased waxed paper. Cool and break into pieces.
Northwest Autumn Salad
Adapted from Simply Classic- The Junior League of Seattle
- 1 head red leaf lettuce, torn into bite sized pieces
- 1-2 heads bibb lettuce, torn into bite sized pieces
- 2 bartlett pears, thinly slices and cut up
- 3/4 cup glazed pecans, chopped -see recipe above
- 3/4 cup blue cheese (or goat cheese), crumbled
- 1/2 cup vegetable oil
- 1/4 cup cider vinegar
- 2 T. shallot, minced
- 1 T. maple syrup
- 2 T. lemon juice, freshly squeezed
- 1/4 t. pepper
- 1/4 t. salt
- For dressing: Mix together oil, vinegar, shallot, syrup,lemon juice, salt and pepper until emulsified.
- Toss together lettuces, pears, pecans, cheese and dressing.
- Serve immediately.