Go Back
+ servings
Pear and Gorgonzola Salad with Candied Pecans
Print Recipe
5 from 4 votes

Pear And Gorgonzola Salad with Candied Pecans

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.
Prep Time10 mins
Total Time10 mins
Course: Salad
Cuisine: Vegetarian
Servings: 4
Author: Cynthia


  • 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)


  • Whisk all ingredients together and season to taste with salt and pepper.
  • 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.
  • For Candied Pecans: Heat the sugar and pecans over a medium heat until sugar begins to melt. 
  • 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. 
  • Turn off heat and dump nuts on a cookie sheet to cool. Break up nuts when cool.