1 TBSP Honey
1/4 tsp cinnamon
1/4 tsp cayenne
salt to taste
1/2 cup pecans
2 pears cut into noodle sized strips
Mizuna (or arugula, mustard, lettuce or other green)
For the dressing:
3 TBSP extra virgin olive oil
1/4 cup crumbled blueberry (or other flavour) goat cheese
2 TBSP lemon juice
1 TBSP honey
1 TBSP freshly minced parsley
Preheat oven to 325 degrees. While preheating, whisk together the honey with the cinnamon, cayenne and season lightly with salt. It should create a paste. Add the pecans into he mixture. Stir to combine thoroughly.
Lay the dressed pecans on a parchment paper lined baking tray and bake for 10 minutes, flip over and bake another 5. Remove from the oven and set aside. Cool.
While the pecans are baking, whisk together all of the ingredients for the dressing and mix until vinaigrette is creamy. Set aside.
When pecans have cooled, place the pear, mizuna greens and pecans in a large mixing bowl and toss with dressing. Serve.