One large head of Romaine Lettuce
1 to 2 medium-sized pears (any kind you like – ripened but firm)
1/2 cup candied and peppered almonds (*see recipe below)
Dressing (**see recipe below)
CANDIED AND PEPPERED ALMONDS
1/4 cup sugar
1/2 cup blanched almonds
1 Tablespoon coarse pepper
DRESSING
1/4 cup olive oil
1/4 cup bleu cheese
5 Tablespoons balsamic vinegar
Cut up Romaine and pear into large salad bowl, place in refrigerator. Add dressing and nuts (nuts should break apart easily and crumble into salad bowl). Mix well and serve right away.
*CANDIED AND PEPPERED ALMONDS
Put sugar into saucepan on high (watch closely). When sugar just starts to melt add almonds and pepper. Stir until almonds toast (pan will smoke but you must continue to mix and turn nuts). Remove from heat when completely toasted and spead out in glass dish (do not coat dish with oil).
**DRESSING
Combine in small bowl and set aside