Panera Bread (called St. Louis Bread Company in the St. Louis metropolitan area) is a chain of bakery–cafĂ© quick casual restaurants in the United States and Canada that sells breads, sandwiches, soups, salads, and other bakery items. This site will provide copycat recipes and recipes using products sold at the Panera Bread restaurants. Panera Bread Co. has 1,736 bakery cafes in 45 states and Canada under the Panera Bread, Saint Louis Bread Co. and Paradise Bakery & Cafe brands.




Pear Endive Salad

Panera Bread Recipe

Makes 4 Servings

1 1/2 cups pecans
1/2 cup sugar
1 tablespoon water
1 tablespoon good quality balsamic vinegar
3 tablespoons extra virgin olive oil
1/8 teaspoon Dijon mustard
1/8 teaspoon salt
pinch ground black pepper
1 (5 oz.) bag mixed baby salad greens
1 head Belgian endive coarsely chopped
2  small ripe pears, chopped
1 tablespoon lemon juice
4 ounces goat cheese, crumbled
4 thin slices toasted Panera Country Bread

For the pecans: Line a baking sheet with aluminum foil. Stir together sugar and water in saucepan fitted with a candy thermometer and simmer over medium-high heat until mixture reaches 240 degrees, 3 to 5 minutes. Add pecans, stirring constantly with a wooden spoon. Sugar will crystallize on the nuts. Continue stirring until sugar melts, glazes nuts, and turns a light caramel color, 1 to 2 minutes. Immediately spread the nuts in single layer on prepared pan and let them cool. They can be stored at room temperature in an airtight container up to 1 week. Makes about 1 1/2 cups.

For salad and dressing: Put vinegar in a large bowl. Whisk in oil in a slow, steady steam. When oil is fully incorporated, whisk in mustard, salt, and pepper. Add greens and endive, and toss to coat. Divide dressed greens and endive among salad plates.

In a medium bowl, toss the pears with lemon juice to coat. Scatter the pears and the cheese over the greens. Break the pecans into pieces and scatter over the top. Serve with toasted Panera Bread Country Bread.

Tip: If you don’t have goat cheese, serve thin shavings of aged Manchego over the salad.

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