2 tablespoons butter
1 1/2 cups pecan halves

Dressing
2 tablespoons cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
6 tablespoons vegetable oil

Salad
8 cups mixed greens
2 ripe Anjou pears, sliced

In medium skillet, combine butter, sugar mixture and pecans. Heat over medium heat, stirring constantly, until sugar has melted and nuts are coated. Cool on lightly greased aluminum foil.

In small bowl, whisk together vinegar, mustard, honey, 1/4 teaspoon cinnamon, 1/4-teaspoon salt and 1/4-teaspoon pepper. Slowly whisk in oil.

To serve, toss greens with dressing. Add pears and toss to coat. Sprinkle with pecans.