Spicy Pecan & Pear Salad With Cranberry Pear Vinaigrette


Salad Ingredients:

  • Baby Greens - 1 lb chopped
  • Romaine – 1 head – chopped
  • Pears - 4 or 5 large (Bartlett and Red Pears)- Slice and caramelize or poach in Vinesation Cranberry Pear Balsamic Vinegar
  • Cranberry – 1 pkg Frozen or Fresh—chopped
  • Red Onion – 1 lg fine julienne slices
  • Pecans – 500 gm – spiced
  • Goat Cheese – 1 bulk – rolled in cranberries
  • Salt & Pepper to Taste

Drizzle with:

Cranberry Pear Vinaigrette:

  • 100 gm Vinesation Cranberry Pear Balsamic
  • 300 gm Vinesation Extra Virgin Olive Oil (or any fused or infused such as lemon)
  • 25 gm minced shallots
  • 5 large basil leaves chopped fine
  • 2 stocks tarragon chopped fine
  • Salt & Pepper to Taste

Mix Balsamic, shallots, basil and tarragon until well mixed.  Slowly pour olive oil into mixture and whisk for a few minutes until well emulsified.


Spice Blend:

½ tsp Kosher Salt

¼ tsp Ground Cumin

¼ tsp Cayenne

¼ tsp Cinnamon

¼ tsp dry orange peel (optional)

2 Tbsp. unsalted butter (or Vinesation Butter Olive Oil)

1/8 cup light Brown Sugar

2 Tbsp. water

500 gm Pecan Halves


* Line a cookie sheet with parchment paper

* Mix salt, cumin, cayenne, cinnamon and dried orange peel together in a small bowl and set aside

* Place the nuts into a cast iron frying pan and set over medium heat.  Cook, making sure to stir frequently for about 4-5 minutes until just starting to brown and smell toasted.  Add the butter and stir until it melts.  Add the spice mixture and stir until combined, then add sugar and water, stirring until the mixture thickens and coats the nuts (approximately 2 minutes)

* Transfer nuts to cookie sheet lined with parchment paper and separate them with a fork.  Allow to cool completely then store in airtight container for up to 3 weeks