Arugula Salad with Manchego, Baby Pears and Caramelized Pecans

Ingredients

• For Dressing: Combine 1/4 c Seven Barrels Prickly Pear Balsamic Vinegar with 3 Tbsp red wine vinegar and 1/4 c Seven Barrels Tuscan Herb Olive Oil. Set aside.
• Combine 4 handfuls of arugula 2 thinly sliced baby pears, 4 oz thinly sliced Manchego or Parmesan cheese, 1/2 c dried cranberries, 3 finely chopped shallots and 3/4 c caramelized pecans *.
• * Caramelized Pecans:
• Combine in a small bowl: 1/2 c sugar + 1 tsp cinnamon + 1 tsp salt. Set aside
• In another bowl whisk 1 egg white with 1 Tbsp water until frothy.
• Combine sugar & egg white mixtures with the pecans.
• Spread nuts on baking sheet and bake for 45 minutes at 300 degrees.
• Cool before serving.