This Pear Salad is my family’s favorite fall salad. Made with Parmesan, pears, candied pecans, greens & a maple dressing, everyone ALWAYS asks for the recipe.
Add the vinaigrette ingredients (shallot through maple syrup) to a small jar. Shake vigorously until ingredients are emulsified. Season to taste with salt and pepper.
To make the salad:
Toss the greens with just enough dressing to lightly coat the leaves. Add the pears, pecans and Parmesan. Toss again with more dressing, if desired, and serve immediately.
Notes
You will likely have leftover salad dressing. It will keep in the fridge for up to two weeks.This recipe was adapted from Food Network.