Pear and Blue Cheese Salad

1 c. pecan halves

5 to 6 c. mixed greens, washed & torn

1/2 c. balsamic vinaigrette

2 ripe pears, cored and sliced thinly

1/4 lb. good blue cheese, preferably Great Hill or Maytag

Couldn't be simpler: place the pecan halves in a dry skillet, non-stick if you have it, and toast over medium heat until they are aromatic and starting to color, about three to five minutes. Shake the nuts frequently in the pan to prevent burning.

Take the pecans off the heat and set aside to cool. Toss the greens with vinaigrette to taste. Once the greens are nicely dressed, divide them between four plates.

Fan approximately one quarter of the pear slices over each plate of greens, and crumble the cheese evenly over each salad. Chop the pecans roughly, and sprinkle 1/4 cup of the nuts over each serving.

Serve, passing the pepper grinder around the table.

If you would rather make one big, family-style salad, follow the above procedure, but cut the pears into chunks and toss everything together in a large bowl just before serving.