Pear Nut Salad

All measurements are approximate. This recipe can be altered in endless ways.

8 cups mixed baby greens
1 firm pear (bartlett or d’anjou)
1 c sugared almonds and/or pecans
balsamic vinaigrette

To make sugared nuts:

Place 1/4 c granulated sugar into non-stick skillet and place on medium heat.
Watch carefully and stir frequently with a wooden spoon.
After several minutes, when the sugar starts to melt down, add the nuts and 1/2 t cinnamon. Stir until completely coated. Turn out onto cookie sheet and allow to cool. Store in an airtight container. (That’s only if there are any left…)

For salad:

Wash and combine greens, diced pear, and any other additions you prefer. I had rings of small sweet peppers in our salad this time around. Drizzle with balsamic vinaigrette, and top with a generous portion of the sugared nuts. Toss and anticipate rave reviews!