Romaine Salad with Pear, Smoked Blue Cheese, and Candied Pecans

Ingredients

1. 1/4 cup sugar
2. 1/2 cup pecan halves 
3. 1/3 cup extra-virgin olive oil 
4. 3 tablespoons red wine vinegar 
5. 1 1/2 teaspoons Dijon mustard 
6. 1 garlic clove, minced 
7. 1/2 teaspoon kosher salt 
8. 1/2 teaspoon sugar 
9. 1/4 teaspoon black pepper 
10. 2 romaine hearts, torn (about 6 cups) 
11. 2 ripe pears, thinly sliced or chopped (about 3/4 cup) 
12. 5 ounces smoked blue cheese, crumbled 
13. 1 avocado, diced 
14. 4 thinly sliced green onions (about 1/2 cup) 

Directions

1. Cook the sugar and pecans in a small skillet over medium, 5 to 7 minutes or until the sugar has caramelized. Spread the pecans in a single layer on lightly greased wax paper on a large baking sheet. Let them cool completely and then chop into 1/2-inch pieces.
2. Whisk together the olive oil, vinegar, Dijon, garlic, salt, sugar, and pepper in a small bowl.
3. Layer the lettuce, pears, cheese, avocado, and green onions on a large serving platter. Drizzle with the desired amount of dressing, and top with the pecans.

Full Recipe : www.foodnetwork.com

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