This Pear and Gorgonzola Salad with Candied Pecans is an autumn staple! Especially for entertaining.
This is one of my go-to entertaining salads. It’s so easy to prep in advance, which means all you have to do is arrange the pears over a bed of field greens, and top with crumbled cheese and candied pecans. This Pear and Gorgonzola Salad is a variation of one that’s been served in a very popular local restaurant here in Pasadena for years. (This post was originally published on August 3, 2012, and may contain affiliate links for your convenience)
As with most recipes when you’ll be focusing on very simple ingredients, go for the highest quality you can afford. While pears, pecans and field greens aren’t particularly expensive, you’ll want use a really nice vinegar. (This is a good time to open that designer bottle of vinegar or oil that you were given last Christmas and never could figure out what to make with it). My mom usually buys me really interesting oils and vinegars
The latest was, D’Anjou Pear White Balsamic Vinegar, from her local farmer’s market.
“You’ve got to blog something with this!” she told me many times, “It’s delicious!” “I can’t ma!” I kept telling her. “How can I write about a product that can’t be found outside Southern California?”
But that’s when it occurred to me. It’s not about that balsamic. It’s about using the ones you’ve been saving for a special occasion. As long as you know the basic principles of a vinaigrette, you can use your favorite vinegar or olive oil. I know I’ve said this before, but a real, homemade vinaigrette takes only minutes to whip up and tastes infinitely better than a store bought dressing. But why wait for a special occasion? You really have everything you need to make it tonight…light a candle, use the china, drink some wine.
It doesn’t matter so much if you use arugula, field greens or romaine, walnuts or pecans, blue cheese or feta, pears, apples or nectarines…experiment, create, discover.
But I hope you’ll enjoy this Pear and Gorgonzola Salad!
Pear and gorgonzola salad with candied pecans. (For the dressing I made, the pear vinegar, was a bit sweet, so I omitted the sugar went for a 2 parts oil to 1 part vinegar. Taste...taste...taste! Citrus will cut the sweetness and make the flavors pop. I skipped the garlic, since I didn't want the flavors of the salad to be overwhelmed by the garlic.
- Basic Vinaigrette
- A basic vinaigrette is 3 parts oil to 1 part acid (vinegar, citrus)
- a bit of something sweet (sugar, honey, maple syrup or agave)
- a bit of mustard
- garlic and herbs
- a pop of citrus if you haven't already added some
- For my dressing
- 6 Tablespoons olive oil
- 3 Tablespoons white balsamic vinegar
- 1/4 teaspoon Dijon mustard
- 1 teaspoon fresh chopped thyme
- pinch of salt and pepper to taste
- 1/4 teaspoon sugar or honey
- Squeeze of citrus (I used 2 teaspoons fresh lime juice)
- 1/2 cup pecans,
- 1 1/2 Tablespoon sugar
- pinch cayenne, (optional)
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Whisk all ingredients together and season to taste with salt and pepper.
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I used a combination of arugula and field greens. 1/2 pear, sliced and a few tablespoons Gorgonzola for each salad. Top with candied pecans. Drizzle with dressing just before serving.
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For Candied Pecans: Heat the sugar and pecans over a medium heat until sugar begins to melt.
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Shake pan and stir pecans so that they are lightly coated with sugar, add pinch of cayenne if desired. When sugar begins to turn caramel colored.
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Turn off heat and dump nuts on a cookie sheet to cool. Break up nuts when cool.
Some of the items used in this post are available on my Amazon Store.
Kim Ritner says
August 3, 2012 at 5:08 pmI totally agree, use those luxuries now. I always have. My grandma use to get out her special Blue Willow tea cups for us to use when we were little. She loved them and told us the tea tasted better in them. And it did!
I will light some candles tonight!
Thanks for the tips on vinaigrettes.
Cynthia says
August 4, 2012 at 7:31 amKim, I light scented candles all the time now! I’m sure you have really great artisan oils and vinegars up in SB! I’ve gotten some really good olive oil at a little shop in Ventura in Old Town.
Denise@BeBetsy says
August 5, 2012 at 12:01 pmHi! Love to us various vinegars and oils as well. This is a geat template for building a fantastic and interesting dressing. Great heartfelt post. I’m OVER 50 (closing in on the next BIG _0. It’s shocking but really a great time to live.) In my mind I’m 35 and that’s all that matters. 🙂
Please come by and share your great ideas through our newly launched – Simply the Best – easily post your great ideas on our site with a link back to your blog and we’ll talk you up on our social networks too.
Thanks and Best of Days!
Denise@BeBetsy says
August 5, 2012 at 12:02 pmTypos and a lot of “greats” – oh well. Must be that over 50 thing! 🙂
Cynthia says
August 5, 2012 at 6:25 pmNo worries Denise! Thanks for stopping by. I would love to link with you. I know I like you of FB…I’ll stop by your website!
Dawn says
May 18, 2013 at 12:23 pm50 in my mind is 30 with 20 years experience
Cynthia says
May 19, 2013 at 1:07 pm@Dawn, totally!!! That’s how old I feel anyway!
Cynthia says
August 5, 2012 at 6:27 pmDenise, Trying to find you…Are you the Simply The Best in Florida?
Julie says
August 6, 2012 at 11:12 amLove this post!!!!! Enjoy NOW!!! Thanks for putting life into perspective. Love you lots. Say hi to the girls from Auntie.
Cynthia says
August 6, 2012 at 3:58 pmXO!
Ann from Sumptuous Spoonfuls says
September 28, 2013 at 1:54 pmThe salad is just beautiful and the message is so spot on! I’m going to go make something special right now. And light a few candles while I’m at it. Maybe I’ll even put a bottle of wine in the fridge for later 🙂
Amallia @DesireToEat says
September 22, 2014 at 1:15 amwow, this would be perfect salad for tonight 🙂
Marla says
September 23, 2014 at 8:49 amSounds fabulous. Thanks for sharing on Real Food Fridays. I pinned & twitted.
Melissa Falk says
September 8, 2015 at 8:50 amCynthia, this is my kind of salad. I love the different textures. Also, this is exactly the type of house made vinaigrette I enjoy making.
allie @ Through Her Looking Glass says
September 8, 2015 at 9:18 amDear Cynthia, I was taken out for a belated birthday dinner last Sunday night at The Holy Grail Restaurant in Epping, NH, a former catholic church. I had a similar Pear and Gorgonzola Salad. Absolutely delicious, but yours is prettier by far. I love using beautiful things everyday. For me it’s my grandmother’s early 1900’s silver. More often than not I eat cereal with a silver spoon…:) It just tastes better…
Danae @ Recipe Runner says
January 5, 2016 at 9:03 amWhat a beautiful salad! I love pears, gorgonzola and pecans together and that pear vinaigrette sounds amazing!
Kelly @ Mostly Homemade Mom says
January 6, 2016 at 4:46 amThis salad sounds amazing – loving the candied pecans!
melissa @ treats with a twist says
September 7, 2016 at 3:35 pmI always forget about pears until…FALL HITS and then I want pears in everything! Love this salad!!
Taylor Kiser says
September 7, 2016 at 7:44 pmThis is a beautiful salad! Definitely need this for lunch soon!
Christina | Christina's Cucina says
September 9, 2018 at 8:16 amOne of my all time favorite salads! Love the combination of flavors! Love the photos, too!
Cynthia says
September 16, 2018 at 3:02 pmThank you! I wish I could capture that magic every time I shoot!
Mimi says
September 9, 2018 at 3:26 pmA really lovely salad! Perfect for this time of year as well, although I haven’t seen pears yet… Beautiful photos.
Katie says
April 1, 2019 at 1:34 pmI love this recipe!!! I included it in a roundup of April produce, if you’d like to check it out & share it! 🙂 I love your blog!
https://sweetvegtable.com/april-produce-16-fresh-vegetarian-recipes/
Have a great day! Katie
Cynthia says
April 5, 2019 at 7:02 pmawesome! Thanks so much! I’m headed over right now!