Pear, Gorgonzola, Sweet & Spicy Pecan Salad with Cane Syrup Herb Vinaigrette

Sweet & Spicy Pecans:

Pre-heat your oven to 350 degrees. Combine first seven ingredients for pecans in a small saut? pan and cook until butter is melted and ingredients are blended. Toss butter mixture together with pecans in a small bowl.

Place pecans on cookie sheet pan and roast in oven for 10 minutes. Remove from oven and allow pecans to cool. Pecans may stick together you may have to break them up once they have cooled. These nuts are great to eat while watching your favorite sporting event. Leftover pecans can be placed in a zip lock bag and stored in the freezer for later use.

Place a portion of assorted greens on a plate and garnish with tomato and assorted veggies. Slice pears and set aside. Place several pear slices over assorted greens top with 2 tablespoons of roasted pecans and as much Gorgonzola cheese you prefer. Drizzle with cane syrup herb vinaigrette.

Cane Syrup Herb Vinaigrette: Yields approximately 1 & 1/2 cups of dressing.

In bowl whisk together mustard, garlic, balsamic vinegar, Cajun seasoning, basil, oregano, thyme, black pepper, and salt until blended.

Slowly whisk in olive oil in a steady stream continuing to whisk in until all of the oil is incorporated.