Photo: Iain Bagwell; Styling: Heather Chadduck
Hands-on Time
15 Mins
Total Time
1 Hour 15 Mins
Yield
Makes 8 servings

How to Make It

Cook beans in boiling salted water to cover 3 to 4 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process; drain. Toss together salad greens, next 4 ingredients, and beans. Serve with Sorghum Vinaigrette.

Ratings & Reviews

fuzzymae37's Review

fuzzymae37
November 24, 2014
I changed a few things but it was a great inspiration. I used a gala apple instead of a pear, herb encrusted goat cheese instead of blue cheese, added pomegranate seeds and a simple balsamic vinaigrette dressing. The pecans are good enough to eat by themselves! My family has asked for this salad for every event since first made it!