Directions:

1. Candied Pecans: Place pecans evenly on dry sheet pan. Toast lightly in 350 degree oven for 5 minutes. Remove and let cool. Heat a sauté pan, add toasted pecans and brown sugar, stir frequently. As soon as sugar starts to melt, remove from heat and stir well to coat pecans. Remove pecans from pan and spread out to cool. Sprinkle with salt while warm.
2. Balsamic Garlic Chicken Breast: Combine vinegar, garlic, salt, pepper and oil. Whisk until well blended for marinade. Add chicken, toss to evenly coat. Refrigerate for 1 to 2 hours to marinate. Drain and discard excess marinade. Place chicken on sheet pan, sprinkle oregano and thyme over chicken breast. Preheat grill to medium high heat. Place chicken on grill, cook on each side for 5 to 6 minutes or until well cooked.
3. Poached Spice Pears: Peel pears and remove seeds. Place pears in a medium saucepan. Add wine, sugar, vanilla, cinnamon stick, orange peel, lemon peel, cloves, star anise, bay leaf and water. Bring to a boil over high heat. Reduce heat to low and simmer turning pears occasionally for 20 minutes or until fork tender. Using a slotted spoon, remove pears from liquid. Transfer to a sheet pan. Strain poaching liquid. Place liquid in a saucepan over medium high heat. Cook until liquid has been reduced to a syrup thickness, about 40 minutes. Pour liquid over pears.
4. Balsamic Vinaigrette Dressing: Combine all ingredients. Mix well.
5. For Service: Place 1 cup mixed greens on a plate, top with 1 tablespoon blue cheese and 1 tablespoon candied pecans. Place chicken breast on top of pecans. Place about 2 tablespoons poached pears on side of chicken. Serve with 2 tablespoons balsamic dressing.