Pear And Gorgonzola Salad With Candied Pecans

Crisp pears, crumbly Gorgonzola, and honeyed pecans mingle in a Pear and Gorgonzola Salad, perfected by a vinaigrette drizzle.

Pear And Gorgonzola Salad With Candied Pecans Recipe

This lush Pear and Gorgonzola Salad with Candied Pecans highlights the perfect blend of crisp pears, rich Gorgonzola cheese, and sweet candied pecans, all nestled on a bed of fresh field greens. Dressed with a homemade vinaigrette featuring high-quality olive oil and white balsamic vinegar, this salad is elevated by its simplicity and elegance. Great for entertaining, it’s quick to assemble delight, allowing more time to enjoy with guests. Fresh thyme and a hint of Dijon mustard in the dressing further enhance the flavours, making each bite a delightful experience.

Ingredients

Vinaigrette Ingredients

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

Salad Ingredients

1/2 cup candied pecans (store-bought or homemade – recipe not included in the scrape)
8 cups field greens, washed and dried
4 ounces Gorgonzola cheese, crumbled
1 ripe pear, washed and quartered into thin slices

Instructions

Making the Vinaigrette:

For the dressing, combine the olive oil, white balsamic vinegar, Dijon mustard, fresh thyme, salt, pepper, sugar or honey, and lime or lemon juice in a bowl.
Whisk these ingredients together until the vinaigrette is fully emulsified.

Preparing the Pear:

Begin by quartering the pear, then remove the core.
To present the pears elegantly on the salad, you can either cut them into thin slices to fan out over the salad or into strips and then dice them into bite-sized pieces.

Assembling the Salad:

Lay a bed of field greens in a serving dish.
Then, arrange the pear slices or diced pears over the greens.
Evenly sprinkle crumbled Gorgonzola cheese and candied pecans over the top.

Finishing Touches:

Drizzle your homemade vinaigrette over the salad just before serving to ensure the greens stay crisp

Serving Suggestions

Grilled Chicken Breast
Garlic Roasted Potatoes
Crusty French Baguette
Butternut Squash Soup
Quinoa Pilaf
Steamed Asparagus
Creamy Polenta
Roasted Beetroot
Baked Sweet Potato
Wild Rice Salad

Tips and Tricks

Pears that are too ripe may become mushy in the salad. If you plan, buy slightly underripe pears and allow them to ripen at room temperature.
If making your candied pecans, ensure they’re completely cooled before adding them to the salad to maintain their crunch.
Making the vinaigrette a day ahead allows the flavors to meld beautifully. Store it in the refrigerator and give it a good shake before drizzling over the salad. If the greens wilt slightly, you can revive them by tossing them in ice water for a few minutes before draining and drying them thoroughly.
To prevent sliced pears from browning, lightly toss them in lemon juice.