California Bartlett Pear Stack Salad

Ingredients

Salad
8 leaves Boston lettuce
8 leaves radicchio (no white ribs)
12 leaves endive
12 fresh California Bartlett pears, cored and sliced

Dressing
1/4 cup champagne vinegar
1 1/2 tbsp honey
1/2 tsp black pepper
3/4 cup olive oil
1/4 cup extra virgin olive oil
3 oz. blue cheese, crumbled (about 2/3 cup)

Glaze
3/4 cup balsamic vinegar
1/4 cup undiluted frozen orange juice concentrate, thawed

Directions

For Vinaigrette: Whisk vinegar, honey and pepper together. Add oils a little at a time and beat vigorously after each addition. Stir in blue cheese.

For Balsamic-Orange Glaze: Stir vinegar and concentrate together and simmer over high heat to reduce to 1 1/2 cups total. Chill. Serve at room temperature.

For Salad: Wash and dry greens. On 4 individual salad plates, alternate greens with pear slices to form loose stacks. Skewer with frilled toothpicks, if necessary. Ladle 2 tablespoons dressing and drizzle 1 teaspoon glaze on each. Garnish with 6 to 8 Fire-Dried Pecan halves on each plate.

Fire-Dried Pecans: Blanch 1 cup pecan halves in boiling water for 45 seconds. Toss with 1 teaspoon walnut oil, 1 teaspoon kosher salt and a pinch of ground red pepper. Spread in single layer on baking sheet and sprinkle with 2 teaspoons granulated sugar. Bake at 250° F for 30 minutes. Toss with 1 1/2 teaspoons chimayo chile powder or ground red pepper and bake 10 minutes more, or until lightly browned.