For the spiced nuts:
1/4 cup pecan chips (1/2 of a 2.25-ounce package)
1/4 teaspoon vegetable oil
1/4 teaspoon kosher salt
Pinch cayenne pepper
Pinch ground cinnamon
Pinch ground nutmeg
Pinch brown sugar
For the vinaigrette:
3 tablespoons olive oil
2 tablespoons cranberry juice cocktail
1 tablespoon balsamic vinegar
1/4 teaspoon granulated sugar
1/4 cup chopped fresh cranberries
1 teaspoon finely chopped shallot
Salt and pepper
For the salad:
1 head Boston lettuce, leaves torn into bite-size pieces
2 ripe pears, peeled, cored and sliced
1/4 cup blue cheese crumbles
To make the nuts: Preheat the oven to 300 degrees. In a bowl, drizzle pecan chips with oil. Add salt, cayenne, cinnamon, nutmeg and brown sugar and stir to combine. Bake for 2 minutes or until just fragrant and browning.
To make the vinaigrette: In a bowl combine olive oil, cranberry juice, vinegar and sugar. Add cranberries and shallot and stir to combine. Season with salt and pepper.
To make the salad: In a serving bowl, add lettuce, pears and blue cheese. Gently toss with 2 tablespoons vinaigrette. Top with nuts. Add more dressing if desired.