Servings: Serves 4
Bring pear juice to a simmer and skim thick foam that rises to surface. Reduce heat to low and simmer very gently, skimming occasionally, 30 to 45 minutes, or until juice reduces to consistency of maple syrup. Cool to room temperature. In a small bowl, combine pear syrup and vinegar. Whisk in oil, 1/4 teaspoon salt and 1/8 teaspoon pepper. Set aside.
Preheat oven to 350°. In a shallow bowl, stir tamari and molasses, a pinch of salt, and cayenne until blended. Add nuts; toss until coated. Transfer to a double layer of paper towels; drain briefly. Spread pecans on a baking sheet on a wire rack; roast 10 minutes or until fairly dry and toasted. Remove from oven and let cool completely.
In a large bowl, combine greens, pecans, currants and cheese. Whisk vinaigrette again and drizzle it over salad. Toss gently and briefly; you don't want cheese to crumble any further or clump together. Divide among 4 plates and fan pear slices over each serving.
Recommended ingredient: Pear juice is available in natural food stores.
For more from Michel Nischan, visit his website: www.michelnischan.com
From the September 2003 issue of O, The Oprah Magazine
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