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This salad features a mix of sweet, tangy flavors as well as some crunch.
1/2 cup pecans
1 and 1/2 tablespoons sugar
6 cups mixed greens or lettuce
2 ripe but firm pears, sliced thinly (you can use 2 different varieties for a pretty presentation)
1/2 cup pomegranate arils
1/4 cup Tuscanini Balsamic Vinegar
2 teaspoons Gefen Honey
1/2 cup Gefen Olive Oil
1 teaspoon Haddar Dijon Mustard
pinch of salt
pinch of black pepper
In a small pot over medium heat, heat sugar and pecans until sugar melts. Stir until pecans are coated with sugar.
When sugar starts to caramelize, turn off heat and place pecans on parchment paper to cool.
Once cool, break into pieces.
Place greens in a plate or bowl. Top with pears, pomegranate, and candied pecans. Drizzle with dressing and mix before serving.
Styling and photography by Mirel Freylich
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