- 1 cup pecan pieces
- 4 Bartlett pears, cored but not peeled and cut into sections
- 1/2 cup of blue cheese, crumbled
- 1 cup extra virgin olive oil
- 4 Tbsp sherry vinegar
- 2 Tbsp shallots, chopped fine
- 1 tsp salt
- 1/2 tsp pepper
Brown pecan pieces in a dry skillet over medium heat, stirring frequently.
Set aside to cool.
Place pears in a large serving bowl and sprinkle with cheese.
In a small bowl, whisk olive oil and vinegar with the shallots, salt and pepper until blended well.
Pour the vinaigrette over the pears coating them well.
Sprinkle the toasted pecans evenly over the pears.