Description
Nationally-renowned celebrity chefs and "Too Hot Tamales" Mary Sue Milliken and Susan Feniger offer this scrumptious salad featuring California pistachios from their award-winning Border Grill and Ciudad restaurants.

Ingredients

• 1/2 cup California pistachios, raw and shelled
  
• Salt and freshly ground black pepper, to taste
  
• 2 tablespoons sugar
  
• 2 Comice or D'anjou pears, quartered, cored, and sliced into 1/2-inch wedges
  
• 4 heads Belgian endive, cored and sliced lengthwise into strips
  
• 1/2 to 3/4 cup Cabrales blue cheese, crumbled
  
• 2 tablespoons pickled jalapeños, sliced
  
• 1/4 cup Honey Chipotle Vinaigrette

Preparation
In small frying pan, combine pistachios, salt, pepper and sugar. Sauté over low to medium heat, stirring and shaking frequently until pistachios are toasted and sugar caramelizes and coats pistachios. Transfer pistachios to non-stick or parchment-lined cookie sheet and allow to cool. In large bowl, combine pears, endive, blue cheese, jalapeños and vinaigrette. Season with salt and pepper to taste. Transfer to 4 chilled salad plates and sprinkle with pistachios.

Nutrition
Nutritional Analysis (Amount per Serving): Calories 310, Total Fat 20g, Saturated Fat 5g, Monounsaturated Fat 10g, Cholesterol 15mg, Sodium 640mg, Potassium 500mg, Carbohydrate 30g, Dietary Fiber 6g, Protein 8g

Serves
Serves 4

Variations
no information available