Pear Blackberry Salad


Recipe by Chelsea with Chelsea's Messy Apron

Serves 6-8

1 can (15 oz.) Libby's® Pear Halves (in Heavy Syrup) (drained and thinly sliced)
1 bag of spring mix
6 oz blackberries
1⁄3 c chopped candied pecans (recipe below)
1⁄3 c goat or feta cheese (crumbled)
Poppyseed Dressing
1⁄3 c mayonnaise
4 tbsp half and half
2 1⁄2 tbsp white sugar
1 tbsp apple cider vinegar
1⁄2 tsp lemon zest
1⁄2 tbsp poppyseeds
pinch of salt
Candied Pecans
1 c white sugar
1 tsp ground cinnamon
1⁄2 tsp finely ground sea salt
1 large egg white
1 tsp vanilla extract
1 lb pecan halves

Poppyseed Dressing:

Combine all dressing ingredients (add sugar to preference) in blender and pulse until combined. Store in fridge until ready to serve. Dressing stays good for one week if stored in airtight container and refrigerated. 

Candied Pecans:

Preheat oven to 250 degrees F. Line large sheet pan with parchment paper and set aside. In large bowl, combine white sugar, cinnamon, and salt. Stir to combine.

In another bowl, whisk egg whites, vanilla, and water together until frothy. Toss pecans in mixture and then remove using slotted spoon. Put into sugar mixture and toss pecans until well coated. Spread coated pecans onto baking sheet.

Bake in preheated oven, stirring every 15 minutes until pecans are evenly browned. This takes about 45-60 minutes. Let stand for 30-45 minutes and allow pecans to fully cool and solidify. Coarsely chop for salad.

For the Salad:

In large salad bowl, toss together the spring lettuce mix and fresh (washed and completely dried) blackberries. Drain Libby's® Pear Halves and thinly slice. Add to salad.

Right before serving, add chopped candied pecans, goat or feta cheese, and dressing. Don't add dressing, pecans, or cheese to any salad you want to have as leftovers.