Bibb Lettuce Salad with Pecans, Blue Cheese, and Pears

This was the salad at our Healthy Hearts Gourmet Club this month. Serves 6 to 8.

1 cup pecan halves
1 Tbs light corn syrup
1 Tbs honey
4 small heads Bibb lettuce*, washed, dried, torn into bite-size pieces
Salt and freshly ground pepper
3 oz blue cheese, crumbled (I use more)
2 ripe Anjou pears, peeled, cored, and thinly sliced


Position a rack in the center of the oven and preheat to 350º.

Spread pecans on a sheet pan and bake until heated, about 5 minutes. Stir together the corn syrup and honey in a small bowl. Pour the syrup over the nuts and toss to coat evenly. Bake until the nuts have absorbed mist of the syrup and are glazed, 5 to 10 minutes. Remove from oven and cool slightly. Separate the pecans that are sticking together and cool completely.

Toss the lettuce with about 6 to 8 Tbs vinaigrette dressing (recipe follows). Season with salt and pepper. Divide among serving plates. Sprinkle equal amounts of the cheese, pears, and pecans over the top.

*Can use 2 large heads of Boston lettuce.

Walnut and Late Harvest Riesling Vinaigrette

1 Tbs mayonnaise
2 Tbs Laurent de Clos Walnut Mustard, or Dijon mustard, which is what I used
1 clove garlic, minced
1/4 cup Cuisine Perel Late Harvest Riesling Vinegar, or Trader Joe's Orange Muscat        Champagne Vinegar (I used Trader Joe's Orange Muscat Champagne Vinegar)
1 cup extra-virgin olive oil
Salt and freshly ground pepper

Put the mayonnaise, mustard, and garlic in a blender and process until smooth. (I used a stick blender). Add vinegar and process to combine. Wit the blender running, slowly add the olive oil in a steady stream until the dressing thickens. Season to taste with salt and pepper.

The dressing can be made three days ahead, covered and refrigerated.