"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
For Dressing: 1 tsp. salt dash of pepper 2 tablespoons sugar 2 tablespoons vinegar 1/2 cup vegetable oil dash of red pepper sauce 1 tablespoon parsley flakes For Nuts: 1/2 cup pecan pieces 1 tablespoon plus 1 tsp. sugar For Salad: 1 bag fresh spring mix 1 pear, soft fresh parmesan cheese from block in thin slices
For dressing: mix ingredients in cruet and place in refrigerator until ready to assemble salad. For nuts: in a heavy saucepan put sugar on medium heat stirring constantly until sugar begins to dissolve. Then add nuts and continue stirring until sugar has melted and nuts are coated. Then place in a small bowl until ready for salad. I always double the nut recipe to save for another time. They refrigerate well in a plastic ziploc bag. For Salad: thinly slice pear, NOT wedge and place paper thin slices along the edge of a large salad plate. Then toss the greens with dressing in a separate bowl until desired consistency. I add very little dressing and save the remainder for another night -- just enough to coat. Then place on salad plate inside pear ring. Top with shaved parmesan and nuts. Awesome!
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