Baby Greens With Pears, Gorgonzola and Pecans

Total Time
20mins
Prep
15 mins
Cook
5 mins

Young tender baby greens, topped with slices of mellow ripe pears with a sprinkling of Gorgonzola and toasted pecans. The flavors are enhanced by the Honey Mustard Dressing. This salad goes well with pork or chicken.

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Ingredients

Nutrition

Directions

  1. Place all the dressing ingredients in a small container with a tight fitting lid and shake vigorously to blend.
  2. Add salt and pepper to taste.
  3. If not serving immediately, place the dressing in refrigerator. Before serving, allow the dressing to sit at room temperature for 30 minutes.
  4. Layer chilled salad plates with the baby greens and top with thinly sliced pears.
  5. Sprinkle with toasted pecans and cheese, drizzle with dressing as desired.
  6. Enjoy!
Most Helpful

5 5

Love this!!! Used walnuts instead of pecans (what I had) and at the last minute, decided that I felt more like a Raspberry-walnut vinaigrette instead, so that's what I used~~~YUM!!!

5 5

loved it!!! I doubled everything.. and perhaps eyeballed the amount of greens a bit.. but it was actually WAY way more dressing than needed. Left out just a bit of the honey.. but it turned out perfect. I will make this one again... yum.

5 5

I'm glad I used my first salad from the garden for your recipe!
It was really delicious. I prepared the sauce as described. For the salad I used walnuts (from one tree near our house) and instead of gorgonzola some sheep cheese and some slices parmigiano!
Yummi, we all liked it very much and we say together: THANKS!