Pear And Gorgonzola Salad With Candied Pecans

by 27 Comments

This Pear and Gorgonzola Salad with Candied Pecans is an autumn staple! Especially for entertaining. 

Pear and Gorgonzola Salad with Candied Pecans

Pear Gorgonzola Salad with Candied Pecans

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)

Pear still life

One perfect pear.

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.

Pear and Gorgonzola Salad with Candied Pecans | @whatagirleats

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!

Some of the items used in this post are available on my Amazon Store.



Pear and Gorgonzola Salad with Candied Pecans Pin

 

Pear and Gorgonzola Salad with Candied Pecans. Naturally gluten free!

Pear and Gorgonzola Salad with Candied Pecans.

Pear and Gorgonzola Salad with Candied Pecans
5 from 4 votes
Field Greens with Pears and Gorgonzola and Candied Pecans
Print
Pear And Gorgonzola Salad with Candied Pecans
Prep Time
10 mins
Total Time
10 mins
 

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.

Course: Salad
Cuisine: Vegetarian
Servings: 4
Author: Cynthia McCloud Woodman
Ingredients
  • 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)
Instructions
  1. Whisk all ingredients together and season to taste with salt and pepper.
  2. 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.

  3. For Candied Pecans: Heat the sugar and pecans over a medium heat until sugar begins to melt. 

  4. 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. 
  5. Turn off heat and dump nuts on a cookie sheet to cool. Break up nuts when cool.

Comments

  1. Kim Ritner says

    I 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.

    Reply

    • Cynthia says

      Kim, 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.

      Reply

  2. Denise@BeBetsy says

    Hi! 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!

    Reply

  4. Julie says

    Love this post!!!!! Enjoy NOW!!! Thanks for putting life into perspective. Love you lots. Say hi to the girls from Auntie.

    Reply

  9. allie @ Through Her Looking Glass says

    5 stars
    Dear 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…

    Reply

Trackbacks

  1. […] Pear and Gorgonzola Salad :: by What a Girl Eats :: This gorgeous salad is all about fall: pears, pecans, blue cheese. Actually I don’t know what blue cheese has to do with fall but I do know that when paired with pears, pecans and a sweet vinaigrette your mouth will be very very happy. Your guests will thank you, too! […]

    Reply

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