Preparation

• 1 Dressing2 Place the orange juice and the sugar in small saucepan. Bring to a simmer and stir to dissolve sugar. Continue to simmer until the juice has reduced to about 2 tablespoons. Remove from heat. In a small mixing bowl, whisk together the vinegar and the reduced orange juice.3 Slowly whisk in the walnut oil. Season with salt and pepper. Set aside.4 Salad5 Toast the nuts in a sautépan over medium heat, tossing the pan until nuts are fragrant, about 2 minutes.6 Be careful; pecans scorch quickly. Remove from heat. Add some butter to the pan and toss to coat. Add the sugar and toss again.7 Turn the nuts into a strainer and shake off excess sugar. Set aside. 8 Just before assembling salads, cut pears in half lengthwise and remove the cores.9 Cut into thin slices and brush them lightly with the lemon juice to prevent discoloring. Divide the lettuce and spinach leaves among 6 salad plates. 10 Top each salad with a pear half. Sprinkle pecans, cheese and raisins on top. Drizzle with dressing and serve.
• Source: Chef Roy Harland and California Raisin Marketing Board