This salad was incredible and fairly easy. Although it may sound complicated, it really isn't. Worth every minute of time and care. The taste combinations are incredible. I made this for my Dad's 69th birthday.
How to Candy Pecans (I asked my brother in law how to do this...he is a chef)
-1 cup of sugar
-pecans (i used 1 cup)
-in a pot on high heat place sugar, stir frequently it will turn into a liquid, as soon as this does throw in the pecans. This is incredible hot...do not touch (trust me). Then place pecans on a cookie tray with parchment paper, spread them out and bake in oven for 5 minutes at 350.
Variations that I have done: added cinnamon or freshly grated ginger
Fig Salad dressing
2/3 cup high quality EVOO
4 tablespoons apple cider vinegar
juice of half a lime
juice of 1/4 orange
1 heaping tablespoon Dijon mustard
3-4 fresh figs (pulp)
1 tablespoon maple syrup
a pinch of salt
pepper to taste
Mix together. Let sit for a few hours.
The Salad
-Baby spinach and Baby arugula
-baked pears
-pomegranate seeds
-1 avocado (lime juice squeezed on it)
-1 small red onion
-candied pecans
-bake pears in oven at 350 for 15 minutes. Set aside to cool. Mix together ingredients and serve.
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