Pear gorgonzola salad with maple candied pecans

plate of pear gorgonzola salad with pear behind

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5 from 2 votes

Pear gorgonzola salad with maple candied pecans

This easy salad is full of delicious textures and flavors. Perfect for so many occasions.

Prep Time5

Cook Time3

Total Time8

Course: Lunch, Side Dish

Cuisine: American

Servings: as side or 1 as eg a lunch

Calories: 250kcal

Author: Caroline

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Ingredients

For candied pecans

¼ cup pecans
1 teaspoon maple syrup

For vinaigrette

1 tablespoon olive oil
½ tablespoon balsamic vinegar
1 teaspoon maple syrup

For rest of salad

½ pear
2 handfuls arugula rocket (approx)
1 oz gorgonzola (approx)

Instructions

For maple candied pecans (can make ahead)

First prepare a baking sheet or other flat surface with some parchment paper. Toast the pecan halves or pieces in a dry skillet/frying pan for a couple minutes until they are starting to smell slightly toasted. Drizzle over the ½ tablespoon maple syrup and toss the nuts with a plastic spatula so they become coated. Remove from heat.
Tip the pecans on to the parchment and spread out so they are separated then leave to cool. If any are slightly stuck, they will separate best once fully cooled. The nuts can be made a week or two ahead and stored in an airtight container.

To make salad

Remove the core from the pear then cut into slices - you can cut across to make quarter moons or cut as long lengths, as you prefer.
Place the arugula in the bottom of your serving plate(s), top with the pear and crumbled gorgonzola. You can either scatter the pear or fan out slices, as you prefer. Top with the candied pecans.
Whisk together the olive oil, balsamic vinegar and maple syrup and drizzle over the top.

Video

Notes

I'd recommend a picante gorgonzola for this as it is that bit tangier and firmer so easier to crumble and the flavor comes through more. That said, a softer dolce is also tasty, just more creamy and soft.

Nutrition

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