This salad is the essence of fall flavors.
Roast pears in a 350 degree oven for 20 to 25 minutes to soften.
Whisk vinegars oils and syrup together.
Arrange pears on bed of arugula lettuces and drizzle with vinaigrette.
Sprinkle with toasted pecans and blue cheese.
Chef Sandra Mallut arrived in Las Vegas from Southern California where she went to culinary school in Pasadena. She joined the industry wanting to express her creative side and apply it in a differen...
Content Creator, Producer, Host, Plant-based Reporter & Lifestyle Expert
Barbara Seelig-Brown is a chef, culinary educator, published cookbook author, food and wine columnist as well as the TV host of Stress Free Cooking on PBS and FoodyTV.
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