"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
6 c. mixed greens 2 pears, sliced and diced 1 red pepper, diced
CARMELIZED PECANS: 1 3/4 c. pecans 1 egg white 1/3 c. sugar
DRESSING: 1 tsp. shallot 1 tsp. Dijon 1 tsp. minced fresh garlic 1/2 c. white vinegar 1 1/2 c. olive oil salt and pepper to taste
Toss greens with chopped pears and peppers. Mix the pecans with egg white and sugar and bake at 325º for 15 minutes. When cooled, break up the nuts and top the salad with 1 cup of them. Save the rest for other purposes. Whisk the dressing and pour over the salad.
This is a recipe from my brother in Phoenix who owns a restaurant that's very cool and hip.
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