Pear And Gorgonzola Salad With Candied Pecans Recipe

I skipped sugar in the pear vinegar and used a 2:1 oil to vinegar dressing for my Pear and Gorgonzola Salad with candied pecans, and one small tweak made me rewrite the recipe.

I threw this Pear Gorgonzola Salad together on a whim, cause I had ripe Bosc pears and a chunk of gorgonzola that needed a plan. The sweet, slightly tangy fruit with the salty cheese is weirdly addictive, and those crunchy candied nuts lift every bite.

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!

I love how the flavors argue, then make up, and honestly it’s the kind of salad that keeps you reaching back for more, especially with Candied Pecans For Salad tucked in.

Ingredients

• Baby arugula and spinach add fiber, vitamins A C K and a fresh peppery bite
• Bosc pears bring juicy sweetness, fiber and potassium, they mellow the salty cheese
• Gorgonzola adds creamy tang, salty punch, protein and fat for rich mouthfeel
• Pecans give healthy fats and protein, candied sugar adds sweet crunch and caramel notes
• Dried cranberries add tart sweetness, antioxidants and chewy pops of concentrated flavor
• Thin red onion slices give sharp bite, tangy crunch and balance the sweet pears
• Pear vinegar and olive oil make bright acidic fat pairing, Dijon helps emulsify, sweetness optional

Ingredient Quantities

• 6 cups mixed salad greens (baby arugula + baby spinach)
• 2 ripe Bosc pears, cored and thinly sliced
• 4 oz gorgonzola, crumbled (about 115 g)
• 1 cup pecan halves
• 3 tbsp light brown sugar (for the candied pecans)
• 1 tbsp unsalted butter (for the candied pecans)
• Pinch fine salt (for the candied pecans)
• 1/4 cup dried cranberries
• 1 small red onion, thinly sliced (or a shallot if you prefer)
• 3 tbsp pear vinegar
• 6 tbsp extra virgin olive oil
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup, optional
• Salt and freshly ground black pepper, to taste
• 1 tsp lemon juice, optional (to keep pear slices from browning)

How to Make this

1. Make the candied pecans first so they can cool: heat 1 tbsp unsalted butter in a skillet over medium heat, add 3 tbsp light brown sugar and a pinch of salt, stir till sugar starts to melt, then add 1 cup pecan halves and stir constantly until the pecans are glossy and the sugar is set, about 3 to 5 minutes; dump them onto parchment or foil to cool and break apart once hardened.

2. Whisk the dressing: in a small bowl combine 3 tbsp pear vinegar, 1 tsp Dijon mustard, 1 tsp honey or maple syrup if you want a touch more sweetness, then slowly whisk in 6 tbsp extra virgin olive oil until emulsified; season with salt and freshly ground black pepper to taste — taste, taste, taste!

3. Prepare the pears: core and thinly slice 2 ripe Bosc pears; if you want to keep them from browning toss the slices gently with about 1 tsp lemon juice.

4. Thinly slice 1 small red onion (or a shallot), separate the rings and rinse briefly under cold water if you want a milder bite, then drain well.

5. In a large bowl combine 6 cups mixed salad greens (baby arugula + baby spinach) and 1/4 cup dried cranberries.

6. Add the pear slices and the sliced red onion to the greens, scatter 4 oz crumbled gorgonzola (about 115 g) over the top.

7. Once the candied pecans are cool, break them into bite sized pieces and sprinkle them over the salad.

8. Drizzle the dressing over the salad, then very gently toss just to coat — you don’t want to pulverize the pears or the cheese.

9. Taste and adjust: add more salt, pepper or a little extra vinegar or oil if it needs brightness or richness.

10. Serve immediately so the greens stay crisp and the candied pecans remain crunchy.

Equipment Needed

1. 10 to 12 inch skillet for making the candied pecans
2. silicone spatula or wooden spoon for stirring (and scraping)
3. small mixing bowl for the dressing
4. whisk (or a fork) to emulsify the dressing
5. measuring spoons and measuring cups
6. cutting board and a sharp chef’s knife
7. paring knife or apple corer, optional for coring pears
8. baking sheet lined with parchment or foil to cool the pecans
9. large salad bowl to combine everything
10. salad servers or tongs to gently toss and serve

FAQ

Pear And Gorgonzola Salad With Candied Pecans Recipe Substitutions and Variations

• Pears (Bosc): swap for Anjou or Comice pears, or a crisp apple like Honeycrisp or Granny Smith. If you use apple toss slices with a little lemon juice so they dont brown.
• Gorgonzola: use another blue cheese like Roquefort or Stilton for more punch, or choose creamy goat cheese or ricotta salata for a milder, less salty crumbly option.
• Pecan halves (candied): replace with walnuts or sliced almonds, or try pepitas for a different crunch. To candy them use the same brown sugar and butter method but watch closely so they dont burn.
• Pear vinegar: substitute with apple cider vinegar, white balsamic, or sherry vinegar. Taste and tweak the olive oil and honey amount so the dressing stays balanced.

Pro Tips

1) Make the candied pecans ahead and let them cool on parchment in a single layer, then use a fork to break them apart as they set so they dont clump into one giant rock. If you want less babysitting use the oven method and watch them closely, they go from perfect to burnt fast.

2) Emulsify the dressing by whisking the mustard and vinegar first, then slowly streaming in the oil, or just put everything in a jar and shake like crazy. Taste it on a green leaf not a spoon so you actually know how it plays with the gorgonzola and pear.

3) Choose pears that are ripe but still a little firm, they slice cleaner and wont turn to mush when you toss. If you need to prep early toss the slices very lightly with lemon juice and pat them dry, dont soak them or the salad gets watery.

4) Keep the candied pecans and most of the cheese off the salad until the last minute, add them right before serving so the crunch and texture pop. And remember, toss gently, pears and cheese bruise easy so less is more, trust me.