1 cup pecan halves
1 Tbs. melted unsalted butter
1/4 tsp. kosher salt
21 oz. mesclun greens, washed and patted dry
2 Roma tomatoes, seeded and finely diced
1/2 cup crumbled feta cheese
2 Bartlett pears, peeled and sliced
Pear-apple vinaigrette (recipe follows)
For the pear-apple vinaigrette:
2 cups apple juice
2 cups pear nectar
1/3 cup white sugar
2 Tbs. brown sugar
1 Tbs. cinnamon
1/2 cup champagne vinegar
1/2 cup olive oil
Preheat oven to 325°F and line a rimmed baking sheet with parchment paper.
Toss the pecans in a bowl with the butter and salt. Spread them out on the baking sheet and bake for 10 to 15 minutes, or until golden brown. Cool on the baking sheet and store in an airtight container.
Pile the greens on a serving platter and sprinkle with pecans, tomato, and feta cheese. Garnish with the pear slices and drizzle with the dressing.
Combine the apple juice, pear nectar, white sugar, brown sugar, and cinnamon in a saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and simmer the mixture until it is reduced by half. Cool to room temperature. Whisk in the champagne vinegar, then slowly whisk in the olive oil. You can make the vinaigrette ahead, refrigerate it, and whisk it to re-emulsify.
