In heavy-bottomed dry pan, pour 2 TBSP sugar.  Shake the pan to spread the sugar evenly over the bottom of the pan.  Turn the heat to medium and watch the sugar as it heats.  Be careful to not let the sugar burn on the sides, where the pan may be thinner.  You can stir it around.

The sugar will melt.  Right when the sugar crystals have all melted, turn off the heat and sprinkle the pecans over the top.

Using a spatula, turn the nuts over.  You have to move quickly to coat the nuts with the sugar.

Turn the nuts onto a plate to cool.  I try to separate them as much as possible as I get them onto the plate.

While the nuts cool, assemble the salad.

Place the spinach on a plate, core and slice the pears, sprinkle the cheese and nuts over the top of the salad.

I twisted a few grinds of fresh pepper over the top.

Then just choose your dressing!  Lassen's carries a large variety of delicious balsamic vinaigrette dressings!  I like the Newman's Own brand, but sometimes I just like to use plain Extra-Virgin Organic Olive Oil and Organic Balsamic Vinegar with some freshly ground salt on top.

And there you have it!  A restaurant quality salad with your own, gorgeous organic ingredients, including the humble and delicious Bartlett pear!