5 from 42 votes
Pear Salad with Gorgonzola
Pear Salad with Gorgonzola layers butter lettuce, radicchio, and mixed greens with sliced pears, crumbled gorgonzola cheese, and homemade candied pecans for contrast. A Dijon mustard vinaigrette binds the flavors, creating a salad that balances sweetness, creaminess, and bitterness. The candied pecans add crunch and spice, making this a composed, textured salad suitable as a starter or side dish.
Prep Time
10 mins
Total Time
10 mins
Servings:
8
Calories:
357 kcal
Course:
Salad
Cuisine:
American
Ingredients
For the Candied Pecans
- ¼ cup sugar
- 1 tablespoon water
- ¼ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup pecan halves
For the Dijon Vinaigrette
- ⅓ cup rice vinegar , seasoned or unseasoned
- 1 tablespoon shallot , minced
- 1 tablespoon Dijon mustard
- ½ cup extra virgin olive oil
- ½ teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
For the Salad
- 8 cups butter lettuce
- 8 cups radicchio
- 8 cups spring greens lettuce mix
- 3 pear cored and sliced
- 4 ounces gorgonzola cheese crumbled, soft
Instructions
- First, make the candied pecans. Line a sheet pan with parchment paper. In a skillet over medium heat, stir the sugar, water, salt, cinnamon, and nutmeg together. Cook until the sugar begins to melt. Add the nuts and cook, stirring often, until the nuts are toasted and glazed. Spoon the nuts onto the prepared sheet pan to cool, separating with a fork. Sprinkle with a little coarse salt if desired.
- Next, make the dressing in either a small bowl or a jar fitted with a lid. To make in the bowl, add the vinegar, shallots, and Dijon mustard then slowly drizzle the olive oil into the mix while whisking continuously until emulsified. Season with kosher salt and pepper, adding more to taste. Or, add all of the ingredients to the jar, close the lid tightly, and shake well.
- On a large platter or in a shallow bowl, layer the lettuce with the radicchio. Nestle the sliced pears and cooled candied pecans into the lettuce leaves then top with chunks of gorgonzola cheese. Drizzle the dressing over the top just before serving.
Cup of Yum
Notes
- The Dijon mustard vinaigrette can be prepared up to two weeks ahead and stored refrigerated; bring to room temperature before using for better mixing and flavor.
Nutrition Information
Calories
357kcal
(18%)
Carbohydrates
26g
(9%)
Protein
8g
(16%)
Fat
27g
(42%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
16g
(80%)
Cholesterol
11mg
(4%)
Sodium
505mg
(21%)
Potassium
633mg
(13%)
Fiber
7g
(28%)
Sugar
15g
(30%)
Vitamin A
17653IU
(353%)
Vitamin C
25mg
(28%)
Calcium
179mg
(18%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 357
% Daily Value*
| Calories | 357kcal | 18% |
| Carbohydrates | 26g | 9% |
| Protein | 8g | 16% |
| Fat | 27g | 42% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 16g | 80% |
| Cholesterol | 11mg | 4% |
| Sodium | 505mg | 21% |
| Potassium | 633mg | 13% |
| Fiber | 7g | 28% |
| Sugar | 15g | 30% |
| Vitamin A | 17653IU | 353% |
| Vitamin C | 25mg | 28% |
| Calcium | 179mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.