Instructions: Place the pear vinegar and pear syrup in a small mixing bowl. Whisk in the lemon oil and set aside.

In a large mixing bowl, combine the greens, tamari pecans, and currants. Sprinkle over with the blue cheese, then drizzle over with the dressing. Toss the salad gently and briefly, as you do not want the cheese crumbles to begin sticking together.

Divide the salad onto the center of 4 chilled salad plates and garnish by fanning the pear slices around each salad.

For the Tamari Pecans: Combine the tamari and molasses. Season to taste with salt and cayenne pepper. Toss with the pecans until they are well coated. Transfer the pecans onto a kitchen towel and allow to briefly drain.

Roast the pecans in a preheated 350 degree oven on an icing rack until the pecans are fairly dry and toasted. Remove from the oven and allow to cool completely. Chop the pecans into 1/4-inch pieces.

This recipe yields 4 servings.

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