salad sweetness

Usually, I’m all about the candied pecans, but sometimes it’s nice to have the more natural flavor of the pecan come through. There is no better way to achieve that than to toast or roast them… and that is true for all nuts. Because when heated, the natural oils come to the front and the flavor just pops! Not only are we roasting the pecans, but also tossing them with a little butter and salt. And we’re doing the same thing to fresh dates. Because of a date’s natural sugar, the added butter and salt enhance the sweetness and it becomes its own little candy morsel!

The idea for this recipe came from my dear friend and colleague, Kim Howard. Kim told me about a pecan and date salad with a late harvest vinaigrette that she had at a restaurant. It just sounded too wonderful to not try and duplicate at home, so here goes…Kim, let me know what you think. I can tell you that my plumber, Larry of Lawrence Plumbing, loved it! He happened to arrive soon after I took the photo and right after Connor turned it down for his lunch… he wanted bagel bites… College boys, what the heck!?! But Larry was more than appreciative and I can’t tell you how much I appreciate him… if you ever need a plumber, let me know, because he is the best, promise!

Mixed Greens with Pears, Roasted Dates and Pecans, and Late Harvest Riesling Vinaigrette

Roasted Dates and Pecans
1 cup (about 4 ounces) pecan halves
10 to 12 dates, pitted and quartered
1 tablespoon unsalted butter, melted
Kosher salt, to taste

Late Harvest Riesling Vinaigrette
2 tablespoons Late Harvest Reisling or other sweet dessert wine
2 teaspoons balsamic vinegar
1 teaspoon white wine or Champagne vinegar
Salt and freshly ground pepper, to taste
2 tablespoons extra-virgin olive oil

6 cups mixed greens (about 10 ounces)
2 Bosc pears; quartered, cored, and thinly sliced
4 ounces Brie, Saga Blue, or other soft cheese of your choice; rind removed and sliced into thin matchstick-size pieces (keep refrigerated until ready to use)

Roasted Dates and Pecans: Preheat the oven to 250 degrees. Spread the pecans on one half of a baking sheet and quartered dates on the other half. Place on the center rack of the oven. Roast, stirring occasionally, until pecans begin to brown and become aromatic about 35 minutes. Stir in melted butter until pecans and dates are coated. Return to oven and roast for about 8 minutes longer. Salt to taste while still hot. Set aside to cool to room temperature.

Late Harvest Riesling Vinaigrette: In a small bowl; combine dessert wine, balsamic and white wine vinegar, and season with salt and pepper. Whisk in olive oil to combine.

In a shallow dish, drizzle the pears, pecans, and dates with 2 tablespoons of the vinaigrette and toss to coat. In a large bowl, toss the mixed greens with the remaining vinaigrette. Mound the greens on 6 salad plates, and top with the dressed pears, pecans, and dates. Divided the cold cheese matchsticks evenly between the plates and serve.

Serves 6