Candied Pecans, Gorgonzola and Pear Salad

Marsha Gardner

By
@mrdick1950

Adding grilled or sliced roasted chicken to this salad makes it a main dish salad.

I have listed two vinaigrette that I use on this particular salad. It is hard for me to decide which one I like better. Depends on my mood and what I am serving.


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Ingredients

2
heads hearts or romaine, washed, chopped and spun dry or 6 cups of mesculn or baby spinach or a mixture
2
d'anjou pears, red, green or one of each cored and chopped
1/4 c
red onion, sliced thin
1/2 c
gorgonzola cheese, crumbled or blue cheese

MAPLE CANDIED PECANS

2/3 c
pecans, (or walnuts)
1 Tbsp
butter, unsalted
1 Tbsp
real maple syrup
freshly ground black pepper to taste

MAPLE VINAIGRETTE

3/4 c
olive oil, extra virgin
1/4 c
apple cider vinegar
1/4 c
real maple syrup
2 Tbsp
dijon mustard
freshly ground black pepper to taste

CHAMPAGNE VINAIGRETTE

1 Tbsp
shallot, chopped
1 Tbsp
dijon mustard
2 Tbsp
sugar
1 tsp
garlic, minced
1/2 c
champagne wine vinegar
1 1/2 c
canola oil
3/4 tsp
kosher salt
1/2 tsp
freshly ground white pepper

Directions Step-By-Step

1
CANDIED PECANS:
Melt the butter in a pan. Mix in the maple syrup and pepper. Add the pecans and toss to coat. Cook on medium low heat about 15 minutes. Stir every 5 minutes. Watch carefully so they don't burn.

Turn out on aluminum foil and let cool for 5 minutes; break apart if necessary.
2
TO MAKE EITHER DRESSING:
Mix all ingredients in bowl using a wire whisk.

Place greens on individual plates. Sprinkle red onion, chopped pears, nuts and gorgonzola on top of salad greens. Drizzle dressing over salad or serve on the side to suit individual tastes. Beautiful and delicious.
3
If serving as a meal, you can add grilled or sliced roasted chicken. Makes 4-6 main dish servings or 8-10 side dish servings.

About this Recipe

Course/Dish: Lettuce Salads