Baby Greens With Pears, Gorgonzola and Pecans
"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."
photo by Artandkitchen
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
2
ingredients
-
Salad
- 56.69-85.04 g mixed baby greens
- 1 ripe pear, cored, sliced thin
- 59.14 ml pecans, toasted, coarse chopped
- 59.16 ml gorgonzola, crumbled
-
Honey Mustard Dressing
- 14.79 ml balsamic vinegar
- 14.79 ml rice vinegar
- 29.58 ml honey
- 9.85 ml Dijon mustard
- 14.79 ml 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
-
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!!! -
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. -
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! -
Excellent! Everything in this salad is a perfect combination. It's super easy, yet good enough for a special dinner. I think feta cheese or goat cheese would be perfect for this for thise who don't like blue cheeses. I used walnuts as well as pecans but otherwise stuck to the recipe. Thanx! -
Went great with our BBQ last night! Although would certainly be plenty for a main course. Ran out of gorgonzola, so used crumbled goat cheese instead. Makes plenty of dressing; I would have it next time around.
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RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com.
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Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
