Down in the Pecan Grove

In a large serving bowl or on a platter, gently toss together romaine lettuce, endive, arugula, pears, and pecans. Serve with Honey-Dijon Dressing.

In a small skillet, place all ingredients. Cook over medium heat until shallots are tender and butter is browned, 2 to 3 minutes. Spoon over cooked fish fillets.

Into a Dutch oven, pour oil to a depth of 2 inches. Heat to 360°.

In a large bowl, combine cornmeal, flour, pecans, green onions, sweet potatoes, egg, milk, and salt; stir until all ingredients are moistened.

Drop batter by rounded tablespoonfuls into hot oil in batches. Cook each batch until golden brown, 2 to 3 minutes on each side. Drain on a wire rack over paper towels. Serve immediately.

Preheat oven to 350°. On a jelly-roll pan, place pecans and butter. Bake, stirring every 5 minutes, until butter is browned and pecans are toasted, 20 minutes. Remove from oven, and sprinkle with 1 teaspoon salt. Let cool completely. Fold into vanilla ice cream.