We live in UTAH.
I've lived in Utah my entire life. Land-locked, if you will. But from some strange place within my bones, I feel like I was born to be at the beach. Especially during the Spring/Summer time.
I'm not big into the whole "get some sun" deal - I'm a blonde-haired-fair-skinned white child. I've never really been able to tan, I only get lobster red. So it's not even worth it. Oh, and I'm pretty sure the high-risk I have of getting skin cancer has something to do with it.
I long for the soft sand in my feet, between my toes.
I long for the pleasure of cooling off in the cool, salty water.
I long for the melodic and tranquil sound of the crashing waves.
I long for closing my eyes for 10 seconds without worrying about anything.
I long for oversized sunglasses, soft towels, and a pile of food magazines to pine through in one sitting.
Maybe I just long for a little break? Law school has certainly taken it's toll... and I think we're ready to escape for a while.
Unfortunately, I think it's 10-15 hours to the nearest beach.
This salad, btw, is incredible. I may have eaten a couple strips of bacon before I was supposed to crumble them into the salad. Also, the candied pecans were a cinch to make. Under 2 minutes, really, to throw together. This salad would be perfect for a baby shower, ladies lunch in with the girls, bridal shower - heck, you name it.
Pear and Pecan Salad with Bacon and Feta
Ripe Pear cut into thin slices
*Candied pecans (or you could serve them raw, but I promise you'll want the sweet)
3 slices of bacon, cooked crisp, crumbled
red onions, sliced very thin (optional)
5 T sugar
Note: Dressing can be whatever you want - a light lemon or balsamic vinaigrette would be lovely. The original recipe called for Sweet Red Wine Vinaigrette, but it's completely up to you. Ryan and I ate this salad dry as a bone and it was still amazing.
1. To make candied pecans: in a small dry skillet, pour in pecans and sprinkle with sugar. Cook over medium heat until sugar has seeped into/onto the pecans. Remove pecans from heat, and let dry. You should be able to crumble them apart. Set aside.
2. To make salad: In a medium-large salad bowl, combine all salad ingredients. Top with candied almonds and vinaigrette of your choice.
Recipe inspired by "Pear and Pecan Salad" from: Cafe Zupas Bloggers Annual Cookbook