To make the candied pecans, set a nonstick pan over medium heat. Add the butter and sugar and once it has melted toss in the pecans and continue to toss to coat and cook evenly, about 1 minute. Transfer to a sheet tray lined with waxed paper (use 2 forks to separate pecans) while you prepare the salad.
Make the dressing
by combining the chopped shallot
, Dijon and balsamic vinegar in a large mixing bowl. Slowly drizzle
in the olive oil while you whisk
to emulsify. Add the maple syrup and season, to taste, with salt and pepper.
Assemble salad by tossing greens
and pear slices in a large mixing bowl with maple-balsamic dressing. Top with shaved Parmesan
and candied pecans.