Sara Moulton's Pear and Roquefort Salad with Spicy Pecan Praline, Arugula and Pear Vinaigrette

Make the spicy pecan praline: Lightly oil a baking sheet. Toss the pecans with the salt and cayenne in a small bowl. Place the sugar in a heavy skillet or saucepan and cook over medium heat, stirring gently, until the sugar starts to melt. Stop stirring and continue cooking, swirling the skillet or pan often, until the sugar cooks to a dark golden color. Add the pecan mixture and carefully stir to coat the nuts with the caramel. Pour into the baking sheet and spread evenly with a knife. Cool completely. Crack the praline into pieces then finely chop on a cutting board.

Make the dressing: In a small saucepan, combine the pear and vinegar. Bring to a boil and simmer until the liquid is reduced by half. Transfer the pear mixture to a blender, add the salt, pepper and honey, and blend until smooth. With the motor running, add the oil in a thin stream. Let cool to room temperature.