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
