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For recipe video in French: https://youtu.be/FTrwC-pxkqg
Ingredients
| 1/3 cup | granulated sugar | (75 mL) |
| 1/2 cup | pecans | (125 mL) |
| 1 tsp | water | (5 mL) |
| 3 tbsp | vegetable oil | (45 mL) |
| 1 tbsp | white wine vinegar | (15 mL) |
| 1 tbsp | lemon juice | (15 mL) |
| 1/8 tsp | prepared mustard | (0.5 mL) |
| Salt and freshly ground black pepper to taste | ||
| 4 cups | baby arugula | (1 L) |
| 3 | Ontario Bartlett or Bosc pears, grated | |
| 5 oz | Roquefort blue cheese, crumbled | (150 g) |
Directions
1. In a small saucepan over high heat, stir 1/4 (60 mL) cup of sugar together with the pecans and water. Continue stirring gently until sugar has caramelized the pecans, around 1 minute. Carefully transfer nuts onto parchment paper, allow to cool.
2. For the dressing, blend oil, vinegar, lemon juice, mustard, 1 tbsp (15 mL) sugar, salt and pepper until combined.
3. In 4 separate small bowls, layer arugula, pears and blue cheese. Pour dressing over salad, sprinkle with pecans, and serve.
Tip: Toss grated pear in 1/2 tsp of lemon juice to prevent browning. For presentation, serve salad in a fresh hollowed out pear.
Nutritional Info
Nutrition Facts (per 1/4 of recipe): 531 calories; 11 g protein; 15 g fat ( 10 g saturated fat; 0 g trans fat; 27 mg cholesterol); 34 g carbohydrate (5 g fibre); 25 g sugars; 427 mg sodium; 369 mg potassium
This project is funded in part by the Greenbelt Fund and the Ontario Ministry of Agriculture, Food and Rural Affairs.
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