Ingredients
1 teaspoon butter1/2 cup chopped pecans1-1/4 teaspoons sugar1/4 teaspoon ground cinnamon1 cup pomegranate seeds, divided1/2 cup raspberry vinegar1 tablespoon Dijon mustard1 tablespoon honey1/4 teaspoon salt1/8 teaspoon pepper1 cup olive oil1 large pear1 teaspoon lemon juice3 packages (5 ounces each) spring mix salad greens1/2 cup crumbled blue cheese
Preparation
In a small heavy skillet, melt butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Sprinkle with sugar and cinnamon; cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool.
For dressing, in a blender, combine 1/2 cup pomegranate seeds, vinegar, mustard, honey, salt and pepper; cover and process until smooth. While processing, gradually add oil in a steady stream.
Cut pear into thin slices; sprinkle with lemon juice. In a salad bowl, combine the greens, pears, blue cheese and candied pecans. Drizzle with dressing and toss to coat. Sprinkle with remaining pomegranate seeds. Serve immediately.
