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.
- 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.