Pear Pecan Recipe
Tuscan baby greens, sweet herb dressing, sangria poached pears, candied pecans, goat cheese + sun-dried cranberries
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Base
Dressing
Sangria Poached Pears
Candied Pecans
Toppings
Method
Preparation of Dressing
Make the Dressing
In a small bowl, whisk together olive oil, red wine vinegar, honey, fresh herbs, salt, and black pepper. Set aside.
Preparation of Poached Pears
Poach the Pears
In a saucepan, combine red wine, orange juice, sugar, and cinnamon stick. Bring to a simmer. Add the pear halves and cook until tender, about 15-20 minutes. Remove from heat and let cool in the liquid.
Preparation of Candied Pecans
Make the Candied Pecans
In a skillet, melt butter over medium heat. Add chopped pecans, brown sugar, and a pinch of salt. Stir constantly until the sugar has dissolved and the pecans are coated and toasted, about 5-7 minutes. Remove from heat and let cool.
Assembly
Assemble the Salad
In a large bowl, toss together the Tuscan baby greens and dressing. Top with poached pears, candied pecans, crumbled goat cheese, and sun-dried cranberries. Serve immediately.