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5 from 1 vote

Pear, Blue Cheese, and Candied Pecan Salad

Pear, blue cheese and candied pecan salad is an elegant accompaniment to any main dish!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 2
Author: Julie Chiou

Ingredients 

For the salad

  • 10 ounce (284 g) bag of mesclun greens
  • 2 pears peeled and chopped into 2" cubes
  • ¼ red onion sliced
  • ⅓ cup (38 g) crumbled gorgonzola
  • ⅔ cup (75 g) maple candied pecans

For the maple candied pecans

  • 1 tablespoon (14 g) unsalted butter
  • 1 tablespoon maple syrup
  • ½ teaspoon ground pepper
  • ½ cup (50 g) pecans

For the champagne vinaigrette

  • 1 shallot finely chopped
  • 1 tablespoon Dijon mustard
  • 2 tablespoon granulated sugar
  • 1 clove of garlic minced
  • ½ cup (118 ml) champagne wine vinegar
  • 1 cup (236 ml) vegetable oil
  • ¾ teaspoon salt
  • ½ teaspoon ground pepper

Instructions

  • 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.
    1 tablespoon unsalted butter, 1 tablespoon maple syrup, 1/2 teaspoon ground pepper, 1/2 cup pecans
  • In a mason jar, combine all the ingredients of the champagne vinaigrette & shake to combine everything.
    1 shallot, 1 tablespoon Dijon mustard, 2 tablespoon granulated sugar, 1 clove of garlic, 1/2 cup champagne wine vinegar, 1 cup vegetable oil, 3/4 teaspoon salt, 1/2 teaspoon ground pepper
  • 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.
    10 ounce bag of mesclun greens, 2 pears, 1/4 red onion, 1/3 cup crumbled gorgonzola, 2/3 cup maple candied pecans
  • 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.

Notes

Source: adapted from Creative Culinary

Nutrition

Serving: 1 salad | Calories: 1684 kcal | Carbohydrates: 75 g | Protein: 11 g | Fat: 153 g | Saturated Fat: 27 g | Polyunsaturated Fat: 73 g | Monounsaturated Fat: 46 g | Trans Fat: 1 g | Cholesterol: 29 mg | Sodium: 1366 mg | Potassium: 740 mg | Fiber: 10 g | Sugar: 51 g

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