![Pear Gorgonzola Salad](http://www.fustinis.com/cdn/shop/articles/20240326201623-salads_41fc9ce9-876a-45ec-8c10-372dcb3c7069.jpg?v=1713291746&width=1100)
Pear Gorgonzola Salad
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Pear Gorgonzola Salad
Category
Salads
![Image of Pear Gorgonzola Salad](https://images.getrecipekit.com/20240326201623-salads.jpg?aspect_ratio=16:9&quality=90&)
Ingredients
- ¾ cup whole pecans
- 3 tablespoons brown sugar
- ¼ teaspoon cayenne pepper
- 8 cups spring greens
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 pears, any variety, cut into matchsticks
- ½ cup crumbled gorgonzola cheese
- 3 tablespoons Fustini's Iron Fish Honey Vinegar
- 1/2 lemon, juiced
- 2 tablespoons honey
- 1 teaspoon dijon mustard
- 1 garlic clove, freshly grated
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup Fustini's Delicate SELECT olive oil
Ingredients
Vinaigrette
Directions
- Line a plate with parchment paper. Heat a nonstick skillet over medium-low heat and add the sugar and cayenne. Once it starts to melt, add in the pecans and toss well to coat. Cook for 1 to 2 minutes. Turn off the heat and remove the pecans, place them on the parchment. Separate the nuts so they aren&rsquo,t in one big chunk. Let cool completely before using.
- Place the greens in a large bowl and season well with salt and pepper. Add in the matchstick pears, the pecans and the crumbled gorgonzola. Drizzle on the dressing and serve.
- Combine vinegar, honey, lemon juice, dijon, garlic, salt and pepper in a large bowl and whisk together. Stream in the olive oil while constantly whisking until the dressing comes together. Store in the fridge for up to one week.
Recipe Note
Substitute a Fustini's spicy olive oil for more heat. Adapted from howsweeteats.com