1/2 C. oil
1/2 C. Feta Cheese
3 T. Balsamic Vinegar
1 large shallot, minced
2 Bunches watercress
(washed and tough stems removed)
1 lg. head Boston lettuce, torn into pieces
2 ripe pears, (Bosc or Comice) sliced
3/4 C. peppered pecans (recipe to follow)
Procedure: In a small bowl, stir oil and Feta
Cheese
together with a fork. stir in the vinegar, and
shallot.
About 5 minutes before serving combine
all
except pecans. Allow to marinate for 5 minutes
garnish with pecans.
Yields 6 dinner salads
Peppered Pecans:
(these can be done ahead
and frozen)
"Put your stove fan on"
1/4 C. Sugar
1 t. kosher salt
1t. cracked pepper
1 C. pecan halves
In a bowl combine sugar, salt,
pepper and stir to blend well.
SET A BAKING SHEET NEXT TO
THE STOVE.. to cool nuts on
Heat a heavy skillet over high heat until
it is hot enough to vaporize a bead of
water on contact.
Add pecans and toss for about a minute
Sprinkle on 1/2 the sugar mixture
and shake pan until sugar melts, add
remaining sugar and stir nuts until the sugar
melts and has coated the nuts.
This will create a fume and you will
need to
have your fan going!!!
Immediately turn the nuts onto the baking sheet
and
spread nuts apart and allow to cool completely.
Break nuts up into large pieces before putting
onto
salad.
