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Grilled Pear Gorgonzola and Candied Pecan Salad

Grilled Pear Gorgonzola and Candied Pecan Salad is one of our "go-to" weekend lunches.  Sweet, salty candied pecans are the perfect compliment to sharp gorgonzola.
Servings: 4
Calories:
Author: Cheryl Bennett

Ingredients

For The Salad

  • 1/2 - 3/4 pound mixed baby greens
  • 3 slightly under ripe pears cored and sliced about 1/8" thick (I used Red Anjou)
  • 1 cup pecans
  • 4 ounces gorgonzola crumbled
  • 1 Tablespoon canola oil
  • 1 Tablespoon brown sugar
  • 2 Tablespoons melted butter
  • 1 teaspoon salt
  • 1 tsp rosemary
  • 1/4 teaspoon cayenne pepper

For The Blood Orange Mint Vinaigrette

  • 1/4 cup fresh blood orange juice
  • 1/8 cup apple cider vinegar
  • 1 cup oil canola, extra-virgin, avocado, etc
  • 2 tablespoons fresh mint finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

Make Vinaigrette

  • Combine all ingredients, except oil in a small bowl (anything but aluminum) and whisk to combine. Slowly add oil in a steady stream while whisking. Give it a good whisk at the end and transfer to a glass jar to storage. Set aside.

Grill Pears

  • Preheat grill to medium high heat. Toss sliced pears with canola oil and half a teaspoon of salt. Place pears on grill and let them cook for 2 - 3 minutes. Just long enough to mark. Flip and mark on the second side. Remove and chill in fridge immediately to stop them from cooking further.

Candy the Pecans

  • Preheat oven to 350°F. Combine melted butter, brown sugar, cayenne, rosemary and half a teaspoon of salt in a bowl. Set aside. Toast pecans for 5 - 8 minutes, until fragrant. Remove from oven and toss into bowl of flavored butter. Toss vigorously while hot (you'll hear sizzling), then lay out on a plate to cool.

Assemble Salad

  • Place grilled pears, candied pecans and crumbled cheese on top of greens and dress with blood orange mint vinaigrette, or your favorite dressing.

Notes

CHEF'S NOTES:
The "magic" ratio for vinaigrettes is 3:1, as long as you are close to this, your vinaigrette will be fine. It's isn't an exact science, so taste it with a piece of lettuce to determine how your salad will taste with your dressing.