Pear And Arugula Salad With Blue Cheese Lavender Candied Pecans And Lavender Lemon-Honey Vinaigrette

Ingredients

·        2 ripe pears

·        5 oz (140 g) arugula

·        3 oz (85 g) blue cheese, crumbled

·        1/2 cup (50 g) pecan halves

·        2 tablespoons (25 g) brown sugar

·        2 tablespoons Purple Haven lavender sugar

·        1 tablespoon (15 ml) butter

·        2 tablespoons (30 ml) fresh lime juice

·        1/4 cup (60 ml) vegetable oil

·        Lavender Salt and Pepper Blend to taste

·        2 tablespoons (30 g) honey (try Purple Haven lavender honey)

·        1/4 cup (60 ml) olive oil

·        ½ tea spoon of ground lavender

Instructions

1.     Preheat a non-stick skillet over medium heat.

2.     Add pecan halves, lavender sugar, brown sugar and unsalted butter to the skillet.

3.     Stir continuously until sugar melts and pecans are coated, about 5 minutes.

4.     Transfer candied pecans to a parchment-lined plate to cool.

5.     In a small bowl, whisk together 2 tablespoons honey, 2 tablespoons fresh lemon (or lime) juice, and 1/4 cup olive oil until smooth and emulsified.

6.     Season the vinaigrette with lavender Lavender salt and black pepper mix to taste.

7.     Rinse and dry the arugula thoroughly.

8.     Core the pears and slice them thinly.

9.     In a large salad bowl, combine the arugula and sliced pears.

10. Add crumbled blue cheese and cooled candied pecans to the salad.

11. Drizzle the lavender lemon-honey vinaigrette over the salad.

12. Toss gently to combine all ingredients.

13. Adjust seasoning with more salt and pepper if needed.

14. Serve immediately.

 

·        Thoroughly rinse and dry arugula to remove excess moisture.

·        Slice pears thinly and evenly for consistent texture in the salad.

·        Try goat cheese or feta instead of blue cheese for a different flavor.