- 1/3 cup extra virgin olive oil
- 1/4 cup NAKANO® Seasoned Red Wine Vinegar – Italian Herb
- Salt
- 2 ripe pears, cored and diced
- 1/2 small red onion, sliced lengthwise into thin slivers
- 1 piece aluminum foil (12×12 inches)
- 1/4 cup sugar
- 1 cup pecan or walnut halves
- 8 cups lightly packed chopped romaine lettuce
- 1 cup crumbled blue or feta cheese
- Freshly ground black pepper
- In a medium bowl, whisk together the oil, seasoned red wine vinegar, and 1/4 teaspoon salt. Marinate pears and onion in the dressing 8 minutes.
- Meanwhile, have foil handy. In a small skillet, combine the sugar and 1/4 teaspoon salt; cook and stir over medium-low heat, 3 to 4 minutes, scraping sides of skillet as needed, until sugar is smooth, melted, and golden (it burns quickly, so watch it closely). Add nuts; stir to coat. Watch the color and as soon as sugar turns a rich (not dark) caramel color (several seconds later), immediately transfer the nuts to foil. Pour caramel left in pan over nuts (nuts become crunchy as they cool).
- When cool, break nuts apart; set aside. Use a slotted spoon to transfer pears and onions to a large bowl. Add lettuce and just enough dressing to lightly coat; toss gently. Add the cheese and pecans; toss gently. Season with salt and pepper to taste. Serve immediately.