Pear, Gorgonzola, & Pecan Salad is a tried and true salad. I’m sure you’ve tried a variation at a restaurant at some point. Its simple but effective with the perfect pairing of fruit, cheese and nut. Seriously, if I had this trio, minus the lettuce, I’d pair it with a great glass of wine for an appetizer. So why not add lettuce and eat even more of it? It’s logical! My usual weekly salad is full of a rainbow of vegetables and topped with my signature dressing. This is a specialty salad to me and the recipe comes from my sister. It’s a classic in her house when entertaining and usually the salad of choice to accompany her Sesame Ginger Pork Tenderloin. Gorgonzola you say? Why not blue cheese? Gorgonzola is a variety of blue cheese that comes from Italy and crumbles nicely. If it’s not available a regular crumbly (vs. creamy) blue cheese will taste great as well. Another variation for this salad is using an apple instead of pear. 
1- 5 ounce bag of lettuce like mesclun 1 pear diced into 1/2 inch cubes 4 ounces blue cheese sugared pecans, below dressing, below Toss dressing and lettuce and dressing together and then top with pear, blue cheese and pecans. 
Pecans 2 tablespoons unsalted butter 1 cup pecans 1 tablespoon sugar 1/8 teaspoon salt Melt butter in a non-stick skillet. Add pecans and toast, stir continuous for 4-5 minutes. Once the nuts are browned add sugar and salt, stir and promptly remove from heat. Cool on a plate and try really hard not to eat too many. Dressing 3 tablespoons white wine vinegar 1 tablespoon Dijon mustard 1/2 teaspoon salt 1/4 teaspoon pepper 5 tablespoons extra virgin olive oil In a jar with a tight sealing lid, combine vinegar mustard, salt & pepper. Shake vigorously for about 10 seconds. Add oil and shake again.
- 1- 5 ounce bag of lettuce like mesclun
- 1 pear diced into ½ inch cubes
- 4 ounces blue cheese
- Pecans:
- 2 tablespoons unsalted butter
- 1 cup pecans
- 1 tablespoon sugar
- ⅛ teaspoon salt
- Dressing:
- 3 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon pepper
- 5 tablespoons extra virgin olive oil
- Pecans: Melt butter in an non-stick skillet. Add pecans and toast, stir continuous for 4-5 minutes. Once the nuts are browned add sugar and salt, stir and promptly remove from heat. Cool on a plate and try really hard not to eat too many.
- Dressing: In a jar with a tight sealing lid, combine vinegar mustard, salt & pepper. Shake vigorously for about 10 seconds. Add oil and shake again.
- Toss dressing with salad greens and then top with pears, gorgonzola and pecans.
I need a new salad recipe. Thanks Camille!
This is my kind of salad girls!!