Baby Greens With Pears, Gorgonzola and Pecans
photo by Artandkitchen
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
2
ingredients
-
Salad
- 2 -3 ounces mixed baby greens
- 1⁄2 ripe pear, cored, sliced thin
- 1⁄4 cup pecans, toasted, coarse chopped
- 4 tablespoons gorgonzola, crumbled
-
Honey Mustard Dressing
- 1 tablespoon balsamic vinegar
- 1 tablespoon rice vinegar
- 2 tablespoons honey
- 2 teaspoons Dijon mustard
- 1 tablespoon walnut oil
- salt
- pepper
directions
- Place all the dressing ingredients in a small container with a tight fitting lid and shake vigorously to blend.
- Add salt and pepper to taste.
- If not serving immediately, place the dressing in refrigerator. Before serving, allow the dressing to sit at room temperature for 30 minutes.
- Layer chilled salad plates with the baby greens and top with thinly sliced pears.
- Sprinkle with toasted pecans and cheese, drizzle with dressing as desired.
- Enjoy!
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Reviews
-
I'm glad I used my first salad from the garden for your recipe!<br/>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!<br/>Yummi, we all liked it very much and we say together: THANKS!
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RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
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