Cinamon Pear & Pecan Fall Salad w/ Moulins de la Brague Olive Oil

Pear and cheese salad

23050 EVOO Tin FDA Photo


  • 2/3 cup of pecan halves
  • 1/4 cup of balsamic vinegar (divided)
  • Dash of cayenne pepper
  • Dash of cinnamon
  • 3 tablespoons of sugar (divided)
  • 1 package (5 ounces) of spring mix salad greens
  • 1/4 cup of olive oil from Moulins de la Brague
  • 1 teaspoon of Dijon mustard
  • 1/8 teaspoon of salt
  • 1 thinly sliced medium pear
  • 1/4 cup of shredded Parmesan cheese


  • In a large heavy skillet, cook the pecans, 2 tablespoons vinegar, cayenne and cinnamon over medium heat until nuts are toasted (about 4 minutes). Sprinkle with 1 tablespoon of sugar. Cook and stir for approximately 2-4 minutes or until sugar is melted. Lastly, spread on foil to cool.
  • Place all salad greens in a large bowl. Use a small bowl to whisk the oil, mustard, salt and remaining vinegar and sugar. Drizzle mixture over greens and toss to coat. Arrange the greens, pear slices and pecans onto six salad plates, & sprinkle with cheese. (Approximately 6 servings.)

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