A delicious pear and blackberry salad with a homemade creamy poppyseed dressing
In a large salad bowl toss together the spring lettuce mix and fresh (washed and completely dried) blackberries. Drain the pears and thinly slice. Add to the salad.
Right before serving, add the chopped candied pecans, goat or feta cheese, and the dressing. Don't add dressing, pecans, or cheese to any salad you want to have as leftovers.
Combine all of the ingredients (add sugar to preference) in a blender and pulse until combined. Store in the fridge until ready to serve. Dressing stays good for 1 week stored in an airtight container in the fridge.
Preheat oven to 250 degrees F. Line a large sheet pan with parchment paper and set aside. In a large bowl combine the white sugar, cinnamon, and salt. Stir to combine.
In another bowl, whisk the egg whites, vanilla, and water together until frothy. Toss the pecans into this mixture and then remove using a slotted spoon. Put into the sugar mixture and toss pecans until well coated. Spread coated pecans onto a baking sheet.
Bake in the preheated oven stirring every 15 minutes until pecans are evenly browned. This takes about 45-60 minutes. Let stand for 30-45 minutes and allow the pecans to fully cool and solidify. Coarsely chop for the salad.
Prep/cook time doesn't include the preparation of the candied pecans.