This is one of my favorite salads to make in the fall and winter, when fresh pears are in season. The best varieties to use are Comice, Anjou, and Bartlett. Buy the pears several days ahead to allow them to ripen. The Raspberry Vinaigrette adds a sweet, tart flavor.

8 to 10 cups mixed greens or baby spinach
2 ripe fresh pears, peeled, cored, and cut into bite-sized pieces
½ cup candied walnuts or pecan halves
½ cup crumbled blue cheese
Raspberry Vinaigrette (recipe follows)

In a large salad bowl, combine greens, pears, walnuts, and blue cheese and toss with enough vinaigrette to coat.

MAKES 6 TO 8

Raspberry Vinaigrette

¼ cup raspberry vinegar
¼ cup olive oil
¼ cup vegetable oil
2 garlic cloves, minced
1 teaspoon sugar
1 teaspoon salt
Freshly ground pepper

In a small bowl, whisk together all ingredients.

MAKES ABOUT ¾ CUPS

Candied Pecans

1 tablespoon butter or margarine
1 tablespoon packed brown sugar
½ cup pecan or walnut halves

In a small skillet over medium heat, melt butter and stir in brown sugar. Add nuts and stir. Cook about 3 minutes, stirring occasionally. Dry on a piece of foil and separate the nuts so they don't stick together. Cool and store in a
covered container.

MAKES ABOUT ½ CUP

Variations: For candied walnuts, substitute walnuts for pecans and proceed with recipe. For candied almonds, substitute sliced almonds for pecans, increase brown sugar to 2 tablespoons, and cook almonds for about 2 minutes.