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Topper's At The Wauwinet's Greens with Pears and Pecans

1/2 C. pecan halves
2 T. cider vinegar
1 T. chopped shallots
sea salt and freshly ground black pepper, to taste
7 T. extra-virgin olive oil
1 qt. baby salad greens (such as mache, mizuna, arugula, watercress), washed and dried
4 seckel pears, quartered, cored and sliced
1/4 lb. blue cheese, preferably made with buttermilk, crumbled

Preheat the oven to 350F. Spread the pecans out on a baking sheet and toast in the oven until they smell nutty, 7 to 10 minutes. Stir the pecans once or twice as they toast. Transfer the pan to a wire rack to cool.

In a small bowl, whisk together the vinegar, shallots, salt and pepper. Slowly drizzle in the oil, whisking to incorporate. Taste and correct the seasonings.

In a large bowl, toss together the greens, pears, cheese and dressing. Taste and add more salt and pepper if necessary. Sprinkle the nuts on top and serve immediately.

Makes 4 servings.

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