Romaine Salad with Pear, Smoked Blue Cheese, and Candied Pecans
INGREDIENTS
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1/4 cup sugar
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1/2 cup pecan halves
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1/3 cup extra-virgin olive oil
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3 tablespoons red wine vinegar
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1 1/2 teaspoons Dijon mustard
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1 garlic clove, minced
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1/2 teaspoon kosher salt
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1/2 teaspoon sugar
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1/4 teaspoon black pepper
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2 romaine hearts, torn (about 6 cups)
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2 ripe pears, thinly sliced or chopped (about 3/4 cup)
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5 ounces smoked blue cheese, crumbled
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1 avocado, diced
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4 thinly sliced green onions (about 1/2 cup)
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