Pear And Gorgonzola Salad with Candied Pecans
User Reviews
5
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Prep Time
10 mins
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Total Time
10 mins
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Servings
4 servings
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Calories
436 kcal
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Course
Salad
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Cuisine
Vegetarian
Pear And Gorgonzola Salad with Candied Pecans
Description
Pear And Gorgonzola Salad with Candied Pecans features ripe pears, crumbled gorgonzola, and a combination of field greens dressed in a balanced white balsamic and olive oil dressing with fresh thyme. The salad includes candied pecans lightly caramelized with sugar and a hint of cayenne, adding crunch and subtle spice. This mix delivers contrasting textures and a nuanced flavor profile from sweet, tangy, creamy, and earthy notes.
The preparation involves tossing fresh greens with thin pear slices, crumbled cheese, and warm candied pecans. The dressing is a citrus-accented vinaigrette that complements the sweetness of pears and the sharpness of gorgonzola. This salad works well as a refreshing side or a lighter main dish.
The frosting on the pecans is prepared by melting sugar over medium heat then coating the nuts, which cool and harden to provide a crunchy topping. The dressing's acidity can be adjusted with lime or lemon juice to brighten flavors according to taste.
Ingredients
Dressing
- 6 Tablespoons olive oil
- 3 Tablespoons white balsamic vinegar
- 1/4 teaspoon Dijon mustard
- 1 teaspoon thyme fresh chopped
- pinch salt to taste
- pinch black pepper to taste
- 1/4 teaspoon sugar or honey
- 1-2 teaspoons lime juice or lemon juice
Candied Pecans
- 1/2 cup pecans
- 1 1/2 Tablespoon sugar
- pinch cayenne pepper optional
Salad
- 8 cups field greens washed and dried
- 4 ounces gorgonzola cheese crumbled
- 1 pear ripe, washed and quartered into thin slices
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
- Adjust the dressing's sweetness by tasting and modifying sugar and citrus juice to suit the vinegar's natural sweetness.
- Fresh thyme adds a herbaceous note; fresh herbs are preferable.
- For the candied pecans, adding cayenne is optional and provides mild heat.
- Prepare pecans on a baking sheet to cool and break apart after coating to avoid clumping.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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