Entry - Bibb Lettuce Salad

This entry was sent in by Christine, she has a lovely blog titled Squirrelhaus and is a must to visit if you haven't already. This salad that she shares today sounds good enough for company or any special occasion.
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Thanks Christine.
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BIBB LETTUCE SALAD WITH PECANS, BLUE CHEESE AND PEARS
1 cup pecan halves
1 tablespoon light corn syrup
1 tablespoon honey
4 small heads Bibb lettuce, washed, dried, and torn into bite-size pieces
6 tablespoons Late Harvest Riesling Dressing (see below)
Salt and freshly ground pepper
3 ounces blue cheese, such as Maytag, crumbled
2 ripe Anjou pears, peeled, cored, and cut into matchstick-size pieces

Position a rack in the center of the oven and preheat to 350°F.

Spread the pecans on a sheet pan and bake until heated, about 5 minutes. Stir together the corn syrup and honey in a small bowl. Pour the syrup over the nuts and toss to coat evenly. Bake until the nuts have absorbed most of the syrup and are glazed, about 5 minutes. Remove from the oven and cool slightly. Separate the pecans that are sticking together and cool completely.

Toss the lettuce with the dressing in a large bowl and season to taste with salt and pepper. Divide among 6 plates. Sprinkle equal amounts of the cheese, pears and nuts over the top of each salad. Serve immediately. Serves 6.

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WALNUT AND LATE HARVEST RIESLING VINAIGRETTE
1 tablespoon of mayonnaise
2 tablespoons Dijon mustard
1 garlic clove
1/4 cup Late Harvest Riesling Vinegar
1 cup extra-virgin olive oil
Salt and freshly ground pepper

Put the mayonnaise, mustard and garlic in a blender and process until smooth. Add the vinegar and process to combine. With the blender running, slowly add the olive oil in a steady stream until the dressing thickens. Season to taste with salt and pepper. (The dressing can be prepared up to 3 days ahead, covered, and refrigerated.)

Makes 1 1/2 cups.