Pear Gorgonzola Salad (Jen's edits)

Ingredientes

For the Salad:

Mixed greens (arugula, spinach, or spring mix)

ripe pears (Bosc, Anjou, or Bartlett)

lemon (to prevent browning)

optional dried cranberries or cherries

Additional Ingredients:

Red onion (optional)

avocado (optional)

pomegranate seeds (optional)

For the Balsamic Vinaigrette:

1 cup Extra-virgin olive oil

1 cup crumbled Gorgonzola cheese (or Goat cheese or feta can substitute)

6 tablespoons balsamic vinegar (white balsamic is milder)

1 large shallot, minced

salt and pepper

Dijon mustard (optional)

honey or maple syrup (optional)

Candied or toasted walnuts or pecans:

1 pound pecan halves

2 teaspoons salt

2 teaspoons coarse ground pepper

1/4 cup packed light brown sugar

2 tablespoons packed dark brown sugar

4 tablespoons unsalted butter

1/2 teaspoon ground cumin (optional)

1/2 teaspoon cayenne pepper (optional)

1/2 teaspoon ground cinnamon (optional)

1/2 teaspoon dried ground orange peel (optional)

Instrucciones

Make the dressing: Whisk or shake ingredients together.

Assemble the salad: Arrange greens and top with pears, cheese, nuts, and cranberries if using.

Pro-Tip: Toss pears with lemon juice to prevent browning.

Dress and serve: Drizzle vinaigrette and toss gently just before serving.

Make the Pecans:

Line a half sheet pan with parchment paper and set aside.

Mix the salt & pepper, cumin, cayenne, cinnamon and orange peel together in a small bowl and set aside.

Place the nuts in a 10-inch cast iron skillet and set over medium heat. Cook, stirring frequently, for 4 to 5 minutes until they just start to brown and smell toasted. Add the butter and stir until it melts. Add the spice mixture and stir to combine. Once combined, add both sugars and water, stirring until the mixture thickens and coats the nuts, approximately 2 to 3 minutes.

Transfer the nuts to the prepared sheetpan and separate them with a fork or spatula. Allow the nuts to cool completely before transferring to an airtight container for storage. Can be stored up to 3 weeks.

Notas

A classic pear gorgonzola salad combines sweet pears with tangy Gorgonzola cheese, crunchy nuts, and a simple vinaigrette, often served as a light meal or side dish, especially in fall and winter.