Blue Cheese, Watercress, Arugula and Pear Salad

In a small pot, add sugar and water, bring to a boil.

Using a vegetable peeler, remove the skin of the lemon, place lemon peels in the pot with the pear and simmer for 15 mins.

Remove pears and lemon peels. Slice the pear quarters into halves.

Combine the juice of ½ a lemon, shallot, olive oil and lemon peels. Emulsify using an immersion blender to create a vinaigrette. Season to taste.

In a bowl, add watercress and arugula, dress with desired amount of preserved lemon vinaigrette. Divide salad between 4 plates, add 2 pieces of poached pear on each, top the pear with crumbled blue cheese and garnish with optional Spiced Pecans.

Line a baking sheet with parchment paper and set aside.

Mix the salt, cumin, cayenne and cinnamon together in a small bowl and set aside.

Place the pecans in a frying pan and set over medium heat. Cook, stirring frequently, for 4 to 5 minutes until they just start to brown and smell toasted. Add the butter and stir until it melts. Add the spice mixture and stir to combine. Once combined, add both sugar and water, stirring until the mixture thickens and coats the nuts, approximately 2 to 3 minutes.

Transfer the nuts to the prepared baking sheet and separate them with a fork or spatula. Serve with Blue Cheese, Watercress, Arugula and Pear Salad.

Allow the nuts to cool completely before transferring to an airtight container for storage. Can be stored up to 3 weeks. Makes 1/2 cup (125 mL).