2 directions: "Tamari Pecans:\tYield: 1 C.\n1 T. Tamari Sauce\n2 t. Molasses\n1 dash\
3 \ cayenne pepper\n1 dash salt\n1 C. pecan halves\n\nIn a small bowl, combine\
4 \ the vinegar & syrup. Whisk in the oil and set aside.\nIn a large bowl, combine\
5 \ the greens, pecans & currants. Sprinkle with the cheese and season lightly\
6 \ with salt & pepper. Whisk the dressing again & drizzle it over the salad.\n\
7 \nToss the salad gently and briefly; you do not want the cheese to crumble any\
8 \ further and clump together. Divide the salad among 4 chilled salad plates.\
9 \ Fan the pear slices over each serving.\n\nPear Syrup:\nPut the pear juice in\
10 \ a saucepan and set over medium heat. Bring to a simmer and skim the thick foam\
11 \ that rises to the surface. Reduce the heat to low and simmer very gently, skimming\
12 \ occasionally, for 30-40 min., or until the juice reduces to the consistency\
13 \ of maple syrup. Let cool to room temperature. Use now or cover & refrigerate\
14 \ for up to 3 weeks.\n\nTamari Pecans:\nPreheat oven to 350F. In a shallow bowl,\
15 \ stir the tamari & molasses together to blend. Season with cayenne and salt,\
16 \ to taste. Add the pecans and toss until they are coated. Transfer to a clean\
17 \ towel and let drain briefly. Spread on a wire rack on a baking sheet and roast\
18 \ for about 10 min., or until fairly dry & toasted. Remove from oven and cool\
19 \ completely. Chop into ¼” pieces."
27 name: pear or cider vinegar
34 name: pear syrup, recipe follows
41 name: extra-virgin olive oil
48 name: mixed bitter salad greens, baby mustard, lovage, arugula, dandelion
55 name: tamari pecans, chopped, recipe follows
62 name: dreid currants or chopped raisins
69 name: blue cheese, crumbled and chilled
90 name: asian pear, cored, peeled, and thinly sliced (doesn’t turn brown)
101 name: 'Pear Syrup (Yield: ⅓ C.)'
102 name: Asian Pear Salad with Tamari Pecans & Maytag Blue Cheese
103 source: 'Taste Pure & Simple: Irresistible Recipes for Good Food & Good Health. pub: