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Pear, Gorgonzola, Sweet and Spicy Pecan Salad

2 large firm pears, peeled, cored and cut into slices
3 tablespoons unsalted butter, melted
1 tablespoon minced garlic
2 tablespoons brown sugar
2 tablespoons sugar
2 tablespoons hot sauce
1 tablespoon chili powder
1/2 teaspoon salt
3 cups pecan halves *
Gorgonzola cheese
Assorted greens, enough for 4 servings
4 large tomato slices
Assorted veggie garnishes

Preheat oven to 350 degrees.

Slice pears and set aside. Combine all ingredients for pecans in a small bowl and toss together. Place on cookie sheet and place in oven for 10 minutes. Remove from oven and allow to cool.

Place a portion of assorted greens on a plate and garnish with tomato and assorted veggies.

Place several pear slices over assorted greens. Top with 2 tablespoons of roasted pecans and as much gorgonzola cheese you prefer. Drizzle with cane syrup herb vinaigrette

Makes 4 salads.

* These nuts are great to eat while watching your favorite sporting event. Leftover pecans can be placed in a zip-lock bag and stored in the freezer for a later use.

By chef Patrick Mould, Louisiana Cooking School & Cajun Store in St. Martinville, La.

Sunday, August 20, 2000

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