Green Salad with Pears, Gorgonzola, and Candied Pecans
This simple green salad topped with crunchy pears, creamy gorgonzola cheese, and candied pecans drizzled with a Dijon dressing is the perfect companion to any winter dinner.
Keyword green salad
Prep Time 10minutes
Total Time 10minutes
For the Candied Pecans
1/4 teaspoonground nutmeg
For the Dijon Vinaigrette
1/3 cuprice vinegar, seasoned or unseasoned
1/2cupextra virgin olive oil
1/2teaspoonfreshly ground black pepper
For the Salad
8cupslettuce mix of spring greens, butter lettuce, and radicchio
3pears , cored and sliced
4ouncessoft Gorgonzola cheese, crumbled
First, make the candied pecans. Line a baking sheet 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 lettuces 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.
The Dijon vinaigrette can be made and refrigerated up to 2 weeks before. Bring to room temperature before serving.