- 2 pears, peeled and cored
- 2 cups of water
- 1/4 cup white wine
- 1/2 each lemon
- 1 teaspoon olive oil
- 1/4 teaspoon fresh ground black pepper
- 1 tablespoon vegetable oil
- 3/4 cup pears
- 1/8 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/3 teaspoon crushed red pepper
- 1 cup vegetable oil
- 1/4 cup extra virgin olive oil
- 1/3 cup raspberry vinegar
- 1 tablespoon honey
- salt and pepper to taste
- 1/4 cup sundried cranberries
- 4 cups mesclun greens
- 2-oz. gorgonzola cheese crumbled
Place pears, water, wine, and lemon in a sauce pan, bring to a boil and simmer until pears can be pierced with a knife but still offer a little resistance, approximately 15 minutes. Remove from liquid, roll in olive oil and dust with black pepper. Grill lightly over charcoal grill for 2 minutes on each side.
In a large sautee pan, toss nuts with sugar and oil. Cook over high heat, shaking pan constantly until sugar is caramelized and nuts are toasted, taking caution not to burn. Immediately add spice mixture, tossing to completely coat the nuts. Remove from heat and let cool.
Vinaigrette:In a mixing bowl, place vegetable oil, olive oil, raspberry vinegar, honey and cranberries. Whisk together. Check seasoning for salt and pepper.
Toss greens with enough vinaigrette to coat the greens. Slice the pear and divide among salads, sprinkle pecans and gorgonzola over salad.