Pear, Pecan and Blue Cheese Salad

Number of Servings: 4

Tools needed

• Large salad bowl
• Sharp knife
• 8 ounce Squeeze bottle or airtight glass container

Ingredients

• 6 cups of head lettuce, such as little gems or butter
•  1 container caramelized pecans (I like Mitica Brand)
•  1 medium or 2 small Bartlett Pears
•  4 oz block of high quality blue cheese (I like Pt Reyes)
•  Premium extra virgin Olive Oil
• 2 cups Modena Balsamic Vinegar
•  Pinch of salt

Preparation
Heat the vinegar over medium heat. Bring to a low boil, then turn it down immediately to a simmer, occasionally stirring until reduced by half and it coats a spoon, about 20 minutes. Remove from heat and let it cool. The vinegar will thicken as it cools. Transfer to an airtight glass container and store at room temperature.Wash and dry the lettuce and tear the leaves into bite-sized pieces.

Cut the pears into quarter-inch slices.

Place lettuce greens in a large salad bowl. Add the pears and pecans. Crumble the blue cheese over the salad, breaking it up evenly. Toss with olive oil and a pinch of salt. The greens should glisten (not drip) with the oil.

Divide the salad into 4 bowls and drizzle with the balsamic glaze (see below). Serve with 2021 Prét à Boire Napa Valley Rose.