Fall Salad with Spiced Pecans (Bon Appetit 1990)

Shallot-Sherry Vinaigrette with Pear, Creamy Cheese, and Spiced Pecans

UPDATED 2022
I have made variations of this salad for many years  -- with fall greens, a pear or an apple, a soft cheese, and spiced toasted pecans.

It has often been the salad we have with Thanksgiving dinner.

This week we had it when Tom made Jacques Pepin's Spicy Leg of Lamb and also roasted
baby new potatoes with the secret ingredient in Don't Tell Roasted Potatoes.

We have had a touch of fall-like weather, which has been a welcome change after such a long hot, humid spell.

Update:  this is a very forgiving recipe.  If you want an ultra quick version, just toast the nuts with cinnamon and cayenne, then place the greens in a bowl, season with salt and pepper, add the diced pear with thinly sliced shallot, crumble cheese on top, and splash with sherry vinegar and extra virgin olive oil, top with the toasted nuts, and toss it all together. 

 

--Barbara

Fall Salad with Spiced Pecans
(adapted from Bon Appetit, August 1990)

Serves 4

4 cups mixed greens, washed and dried, torn in bite-sizes
1-2 T. sherry wine vinegar
1/2 t. Dijon mustard
1/4 cup extra virgin olive oil
salt and pepper
1 ripe pear, diced into cubes (or apple)

1 small shallot, sliced very thinly
2-3 ounces of crumbly sheep or goat cheese, feta works well
1/3 cup spiced pecans (see recipe below)

Toast the pecans ahead of time.

Chop the shallot, and soak in cold water in the refrigerator to remove the bitterness.  Remove from the water and pat dry before proceeding.

In the bottom of your salad bowl, add 2 splashes (1-2 T.) of sherry vinegar, the Dijon mustard, and about 1/4 cup good quality extra virgin olive oil.  Add a little salt, then whisk together until emulsified. Then adjust by adding a little more olive oil, if it is too vinegary.

On top of the dressing, add the salad greens. Add a generous amount of salt and pepper. Then, add the diced pear, the thinly sliced shallots, the crumbly cheese, and the spiced pecans.

Toss together, just before serving to insure the nuts do not get soggy.  

Coat all of the leaves of the greens with the dressing, and then serve evenly distributing the pears, nuts and cheese.  

Spiced Pecans

Makes 1/3 cup

1 T. butter or PAM cooking spray
dash of salt
sprinkle of cinnamon, preferably Vietnamese
sprinkle of cayenne pepper
dash of hot pepper sauce (Tabasco)
1/3 cup of pecans, chopped

Line the metal tray that comes with the toaster oven, with aluminum foil.

Chop the pecans. (Or buy pre-chopped ones.) Or break into large pieces if you are in a hurry. 

In a microwave safe bowl, melt the butter.  Add the pecans, then the cinnamon, cayenne, hot pepper sauce and salt.  Toss until well coated.

Then make one layer with pecans.

Or alternatively, I skip the butter, and just spray the pecans with PAM cooking spray.  Sometimes I also skip the salt if I think the cheese in the salad with be salty.  Often, I skip the Tabasco, and just use cinnamon and cayenne.  

Very carefully toast the pecans, and stir them along the way to prevent burning.  Mine usually take 3-4 minutes.  Don't turn your back on them.  I have learned the hard way.

Let them cool completely.

B