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Fall Harvest Salad

Tender lettuce and ripe pears are fantastic with the tangy vinaigrette. You'll want to sneak a couple of the sugared pecans when you assemble the salad! —Taste of Home Cooking School

4 ServingsPrep/Total Time: 20 min.

Ingredients

VINAIGRETTE:
1/4 cup white wine vinegar
1/4 cup olive oil
2 tablespoons minced chives
1 tablespoon sugar
1 teaspoon salt
1/8 teaspoon cayenne pepper
1/2 cup half-and-half cream
SALAD:
1 tablespoon butter
1 cup pecan halves
1 tablespoon sugar
2 medium pears, thinly sliced
2 cups torn leaf lettuce

Directions

In a bowl, combine the vinegar, oil, chives, sugar, salt and cayenne;
whisk in cream until well combined. Set aside.
In a small skillet, melt butter over medium heat; stir in pecans and
sugar. Cook and stir until pecans are toasted and coated with sugar.
Remove pecans to paper towels to drain and cool.
In a large bowl, combine the pear slices, lettuce, pecans and 1/3 cup
vinaigrette and toss to coat. Yield: 4 servings.

2 of 2

Fall Harvest Salad (continued)

Cinnamon Crouton Variation: In a nonstick skillet, melt 3 tablespoons butter over medium heat. Add 3 cups cubed cinnamon swirl bread; stir to coat. Cook and stir 5-7 minutes or until bread is toasted. Transfer croutons to a bowl; set aside. Prepare recipe as directed above and toss pears, lettuce, pecans and vinaigrette with croutons.