Inspired by liamsaunt, I whipped up this salad, which is from the "What we're cooking now" feature on page 19 of Issue 107. I love blue cheese and pears, so making it into a salad was, not surprisingly, great. The candied pecans were just the right amount of sweetness and crunch too. This was an excellent break from our usual boring salads. Just to note that I dressed the salad later-- I had to split it to leave a portion for my husband who was late from work-- he would have been very upset had I eaten all of this one!