- 2 tablespoons [30 mL] Sherry vinegar or cider vinegar
- 1 teaspoon [5 mL] liquid honey
- 1/4 cup [60 mL] olive oil
- Salt and pepper, to taste
- 3 freshly peeled and cored pears, each into 4 wedges
- 8 cups [2 L] mixed greens
- 1/2 cup [125 mL] roasted pecan halves
- 1/2 cup [125 mL] Blue, Roquefort ou Stilton cheese, crumbled
- Olive or vegetable oil
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- Preheat barbecue to low intensity.
- Whip together Sherry vinegar or cider vinegar and honey.
- Whipping, slowly pour in olive oil into a thin stream; salt and pepper salad dressing.
- Using a pastry brush or a sprayer, coat pear wedges with olive or vegetable oil; transfer pear wedges onto hot barbecue rack.
- Brown wedges on both sides until just softened and really hot, for approximately 4 minutes.
- Meanwhile, arrange mixed greens onto 6 individual plates.
- Evenly top mixed greens with hot pear wedges and then with roasted pecan halves; sprinkle all over with Blue, Roquefort ou Stilton cheese crumbs.
- Evenly pour in salad dressing, and serve.
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