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Ingredients

2 each Bartlett pears, peeled, quartered and seeded
2 tsp. Olive oil
Salt to season
Fresh ground black pepper to season
5 - 6 oz. Petite lettuces
Chef Larry’s Balsamic Vinaigrette as needed (recipe follows)
Chef Larry's Candied Pecans as needed (recipe follows)
1/4 cup Bleu cheese, crumbled
4 each Cherry tomatoes, halved

Method

Prepare Chef Larry's Balsamic Vinaigrette and Candied Pecans per recipes, reserve. Preheat oven to 400 degrees F. Cut pear quarters into halves and place in a bowl. Season with olive oil, salt and pepper. Toss and transfer to a baking sheet. Roast in oven for 30 - 40 minutes at 400 degrees F or until slightly golden brown and tender.

Remove and cool. Dress lettuces lightly with Chef Larry’s Balsamic Vinaigrette and toss gently. Place a small mound of dressed greens onto chilled serving plates and add roasted pear wedges and halved tomatoes. Top with crumbled bleu cheese and Chef Larry's Candied Pecans. Serve immediately.

Makes 4 servings.

Chef Larry's Balsamic Vinaigrette

Ingredients

1/4 cup Balsamic vinegar
1 tsp. Chives, minced
1 tsp. Parsley, finely chopped
1/2 tsp. Dijon mustard
1/4 tsp. Sugar
3/4 cup Olive oil, extra virgin
Salt to taste
Fresh ground black pepper to taste

Method

Method:Whisk balsamic vinegar, chives, parsley and Dijon mustard together in a mixing bowl. Add olive oil while whisking until all the oil is incorporated. Season with salt and fresh ground black pepper. Store under refrigeration until needed. Whisk before each use.

Yields 6 - 8 servings.

Chef Larry's Candied Pecans

Ingredients

1 tbsp. Honey
2 tsp. Granulated sugar
1 cup Pecan pieces
pinch Salt

Method

Preheat oven to 350 degrees F. Combine honey and sugar. Add pecan pieces and stir until well coated. Using a slotted spoon, transfer glazed walnuts to a baking sheet lined with parchment paper or aluminum foil. Bake for 5 - 8 minutes. Remove and cool.

Yields one cup.