Pear, Blue Cheese, and Candied Pecan Salad
Pear, blue cheese and candied pecan salad is an elegant accompaniment to any main dish
Happy 2013 all you lovely Table for Two readers!! Are you ready to start writing “2013″ on things? I’m probably still going to flub until April or something and continue to write 2012, haha
I hope you had wonderful festivities this holiday season and got to eat to your heart’s content! I rang in the new year this year in style – my friends and I partied like it was the 1920′s! The 20′s is one of my favorite eras – not sure why, but I really dig the flapper outfits and the headbands. I also LOVE The Great Gatsby so maybe that played a part in my love for the 20′s.
Let me preface this post with: DON’T ROLL YOUR EYES AT ME. I know you’re seeing a salad on the 2nd day of January and I know you’re probably thinking I’m *trying* to make this all healthy because of everyone’s new year’s resolutions. Well, I’m NOT. I’m partially sharing this because I made it over a month ago and it just happened to get scheduled today and also partially sharing it because I know some of you really do want to make a salad after all the massive intake of sweets & greasy foods over the holidays. So..yeah.
The reason why I made this was because I had it at Nordstrom Cafe while on a shopping trip with my friend and fell in love with it and HAD to find a way to recreate it at home. I was determined to remake it at home because of how AMAZING it is. It has pears in it, which gave it the ultimate sweet/salty combination and the spicy candied pecans were another great addition to the layers of flavors in this salad. Jason shoveled this salad in his mouth. He declared it “one of the best salads” and that’s a huge statement for a salad.
If you do make a salad this week, you should add this to your list. It’s a keeper and the dressing goes a long way and you’ll want to put it on EVERYTHING.
- For the salad:
- 10 oz. bag of mesclun greens
- 2 pears, peeled and chopped into 2″ cubes
- ¼ red onion, sliced
- ⅓ cup crumbled gorgonzola
- ⅔ cup maple candied pecans
- For the maple candied pecans:
- 1 tbsp. unsalted butter
- 1 tbsp. maple syrup
- ½ cup pecans
- ½ tsp. ground pepper
- For the champagne vinaigrette:
- 1 shallot, finely chopped
- 1 tbsp. Dijon mustard
- 2 tbsp. granulated sugar
- 1 clove of garlic, minced
- ½ cup champagne wine vinegar
- 1 cup vegetable oil
- ¾ tsp. salt
- ½ tsp. ground pepper
- To make the candied pecans, in a small saucepan over medium low heat, melt butter then add in maple syrup and pepper. Add in the pecans and toss to coat. Cook for 15 minutes, tossing occasionally so it doesn’t burn. Once finished, pour onto an aluminum foil covered baking sheet and set aside to cool.
- In a mason jar, combine all the ingredients of the champagne vinaigrette & shake to combine everything.
- In a large bowl, combine the salad ingredients, including the now cooled pecans. Pour salad dressing over top (as much as you’d like) and toss to coat.
- Serve immediately.
- The salad dressing can be kept in the refrigerator for up to 2 weeks. It’ll separate if it’s been sitting a while. Just bring it to room temperature and shake to mix it all up again for use.
- If you have leftover pecans, store in an airtight container.