A contribution from Jill from Pennsylvania. Thanks Jill!

Ingredients:

• 1/2 cup Pistachios, raw and shelled
• Salt and Pepper to taste
• 2 Tbsp. Sugar
• 2 Pears, quartered, cored, and sliced into 1/2 inch wedges
• 4 Heads Belgian endive cored and sliced lengthwise into strips
• 1/2 cup Blue Cheese, crumbled
• 1/2 jar Texas Sweet & Hot Jalapenos
• 1/4 cup Honey Chipotle Vinaigrette (see below)

Preparation:

1. In a small frying pan combine pistachios, salt, pepper, and sugar. Saute over low to medium heat, stirring and shaking frequently until pistachios are toasted and sugar caramelizes and coats the pistachios.
2. Transfer pistachios to non-stick or parchment-lined cookie sheet and allow to cool.
3. In a large bowl, combine pears, endive, blue cheese, jalapenos and vinaigrette. Season with salt and pepper to taste.
4. Transfer to 4 chilled salad plates and sprinkle with pistachios.

Honey Chipotle Vinaigrette:

Ingredients:

• 1/3 cup Red wine vinegar
• 1 Dry chipotle, stemmed and seeded
• 1/2 cup extra virgin olive oil
• 1 1/2 Tbsp. honey, warm
• 1 Tbsp Raspberry Wasabi Gourmet Dipping Mustard
• 1 tsp. Kosher Salt

Preparation:

1. Combine vinegar and chipotle in small saucepan and bring to boil. Remove from heat and allow to cool. Place all ingredients in a blender and blend until smooth and oil is emulsified. Adjust seasonings to taste.