Pear and Gorgonzola Salad with Candied Pecans
This Pear and Gorgonzola Salad with Candied Pecans does exactly that, making it the perfect addition to your dinner table, a holiday spread, or even a light lunch on a sunny afternoon.
Ingredients
For the Salad:
- 4 cups cups mixed salad greens (arugula, spinach, and/or mixed baby greens)
- 2 pcs ripe pears, cored and thinly sliced
- ½ cup crumbled Gorgonzola cheese
- ¼ cup extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- Salt and freshly ground black pepper to taste
For the Candied Pecans:
- 1/2 cup granulated sugar
- 2 tbsp water
- pinch of salt
Instructions
Step 1: Prepare the Candied Pecans
- Toast the pecans in a skillet over medium heat for 2-3 minutes, stirring frequently until fragrant. This step enhances their natural flavor.
- In a small saucepan, combine sugar, water, and a pinch of salt. Heat over medium-high, stirring constantly until the sugar dissolves and starts to boil.
- Add the toasted pecans to the sugar mixture. Continue stirring until the sugar caramelizes and coats the pecans evenly—about 2-3 minutes.
- Spread the candied pecans on a parchment-lined baking sheet to cool completely. Once cooled, break them apart if any pieces stick together.
- Tip: Make these a day ahead if you want to save time. Store them in an airtight container to keep them crisp.
Step 2: Whisk the Dressing
- A salad is only as good as its dressing. This one is simple but perfectly balanced:Combine extra virgin olive oil, balsamic vinegar, honey, salt, and black pepper in a small bowl.Whisk vigorously until emulsified and smooth.This dressing offers just enough sweetness and acidity to complement the pears and Gorgonzola without overpowering them.
Step 3: Prepare Optional Proteins
- If you want to make the salad a complete meal, adding protein is a great option:Adding protein not only makes the salad more filling but also pairs beautifully with the creamy Gorgonzola and candied pecans.Chicken: Grill or pan-sear a chicken breast seasoned with salt, pepper, and a touch of garlic. Slice thinly and place on top of the salad.Salmon: Grill or pan-sear a salmon filet until just cooked through. Flake into large chunks over the salad.Shrimp: Sauté shrimp with olive oil, garlic, and a pinch of smoked paprika. Arrange on top of the greens for a pop of color and flavor.
Step 4: Assemble the Salad
- 1. In a large salad bowl, add the mixed greens.
- 2. Top with sliced pears, crumbled Gorgonzola, and candied pecans.
- 3. Drizzle the dressing over the salad and toss gently to coat everything evenly.
- 4. Arrange your chosen protein on top, if using.
- Pro Tip: Toss gently to avoid bruising the delicate greens, but make sure every bite gets a bit of dressing, pear, cheese, pecan, and protein.
Step 5: Serve Immediately
- This salad is best served fresh. The greens are crisp, the pears juicy, the candied pecans perfectly crunchy, and the protein warm and flavorful when served right after assembly.