Ingredients
Caramelized Nuts:
1/2 C brown sugar
1/4 C butter
1 C walnut or pecan pieces
Salad:
1 lb fresh baby field greens
1 C dried cranberries
2 red Bartlett pears, cored, thinly sliced, and dipped in lemon juice to preserve color
1 pomegranate, seeds removed and reserved
11 oz log chevre or montrachet cheese, crumbled (1 C stilton, blue castello, or gorgonzola may be substituted)
Vinaigrette dressing
Preparation
In small saucepan, bring sugar and butter to bubbling and thickened. Add nuts, stir to coat, and cooled on wax paper.
When ready to serve salad, combine greens, cranberries, pears, and pomegranate seeds in mixing bowl. Drizzle with enough dressing just to moisten, and toss well. Place in serving bowl or on individual plates; top with nuts and crumbled cheese. Serve immediately.
