This weekend’s MoFo Iron Chef challenge was to create a recipe using pears and nuts. This was a no-brainer for a salad lover like me. I hope you don’t mind another salad recipe.
Mixed Greens Salad with Cinnamon Spiced Pears and Pecans
To make the spiced pears and pecans, put 1 cup water, ¼ cup sucanat, and 2 teaspoons cinnamon into a small pot. Bring to a boil, then lower the heat and simmer about 5 minutes, until thickened and syrupy. While the syrup is simmering, slice one pear thinly and put into a small glass casserole. Add in some pecan halves. (I estimated one pear and about 15 pecan halves for 4 people.) When syrup is ready, pour over pears and pecans and refrigerate for about an hour or until chilled.
When ready to serve, plate some greens, add the pears and pecans, and use the extra syrup for dressing.