Pear And Gorgonzola Salad with Candied Pecans

Name: Pear And Gorgonzola Salad with Candied Pecans
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Ingredients: 6 Tablespoons olive oil; 3 Tablespoons white balsamic vinegar; 1/4 teaspoon Dijon mustard; 1 teaspoon fresh chopped thyme; pinch of salt and pepper to taste; 1/4 teaspoon sugar or honey; 1-2 teaspoons lime or lemon juice; 1/2 cup pecans; 1 1/2 Tablespoon sugar; pinch cayenne; 8 cups Field greens; 4 ounces Gorgonzola cheese; 1 pear

User Reviews

5.0

189 reviews

Excellent

Prep Time
10 mins
Total Time
10 mins
Servings
4 servings
Calories
436 kcal
Course
Salad
Cuisine
Vegetarian

Pear And Gorgonzola Salad with Candied Pecans

Cassie Burton

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This Pear and Gorgonzola Salad with Candied Pecans is an autumn staple! It’s one of my go-to entertaining salads because it’s easy to prep in advance and it tastes amazing.

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Ingredients

Servings

Dressing

6 Tablespoons olive oil
3 Tablespoons white balsamic vinegar
1/4 teaspoon Dijon mustard
1 teaspoon fresh chopped thyme
pinch of salt and pepper to taste
1/4 teaspoon sugar or honey
1-2 teaspoons lime or lemon juice

Candied Pecans

1/2 cup pecans
1 1/2 Tablespoon sugar
pinch cayenne (optional)

Salad

8 cups Field greens washed and dried
4 ounces Gorgonzola cheese crumbled
1 pear ripe, washed and quartered into thin slices

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Instructions

Dressing

Whisk all ingredients for dressing together and season to taste with salt and pepper.

Candied Pecans

Heat the sugar and pecans over a medium heat until sugar begins to melt.
Shake pan and stir pecans so that they are lightly coated with sugar, add pinch of cayenne if desired. When sugar begins to turn caramel colored.
Turn off heat and dump nuts on a cookie sheet to cool. Break up nuts when cool.

For the Salad

Divide field greens or arugula between 4 plates. Arrange 1/4 sliced pear on each plate. Top with crumbled gorgonzola and candied pecans. Drizzle with salad dressing.

Notes

For the dressing I made, the pear vinegar was a bit sweet so I omitted the sugar went for a 2 parts oil to 1 part vinegar. Taste...taste...taste! Citrus will cut the sweetness and make the flavors pop. I skipped the garlic, since I didn't want the flavors of the salad to be overwhelmed by the garlic.
For the dressing I made, the pear vinegar was a bit sweet so I omitted the sugar went for a 2 parts oil to 1 part vinegar. Taste...taste...taste! Citrus will cut the sweetness and make the flavors pop. I skipped the garlic, since I didn't want the flavors of the salad to be overwhelmed by the garlic.

Nutrition Information

Show Details

Serving 1person Calories 436kcal (22%) Carbohydrates 18g (6%) Protein 8g (16%) Fat 38g (58%) Saturated Fat 9g (45%) Cholesterol 21mg (7%) Sodium 417mg (17%) Potassium 299mg (9%) Fiber 3g (12%) Sugar 12g (24%) Vitamin A 4454IU (89%) Vitamin C 5mg (6%) Calcium 187mg (19%) Iron 1mg (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 436 kcal

% Daily Value*

Serving	1person
Calories	436kcal	22%
Carbohydrates	18g	6%
Protein	8g	16%
Fat	38g	58%
Saturated Fat	9g	45%
Cholesterol	21mg	7%
Sodium	417mg	17%
Potassium	299mg	6%
Fiber	3g	12%
Sugar	12g	24%
Vitamin A	4454IU	89%
Vitamin C	5mg	6%
Calcium	187mg	19%
Iron	1mg	6%