📝 About This Recipe
This sophisticated salad is a masterclass in balancing contrasting flavors and textures without relying on excess salt. Sweet, buttery Anjou pears meet the sharp, creamy tang of Gorgonzola Dolce, all nestled atop a bed of crisp, peppery arugula and tender baby spinach. The addition of warm, maple-glazed pecans provides a satisfying crunch and a hint of natural sweetness that elevates this low-sodium starter into a gourmet experience.
🥗 Ingredients
The Salad Base
- 3 cups Baby Arugula (washed and dried)
- 2 cups Baby Spinach (stems removed)
- 2 pieces Ripe Anjou or Bosc Pears (thinly sliced lengthwise)
- 1/3 cup Gorgonzola Dolce (crumbled into small chunks)
- 1/4 cup Red Onion (paper-thinly sliced)
Maple-Toasted Pecans
- 1/2 cup Raw Pecan Halves
- 1 tablespoon Pure Maple Syrup (Grade A dark preferred)
- 1/4 teaspoon Cinnamon (ground)
- 1 pinch Cayenne Pepper (optional, for subtle heat)
Champagne Vinaigrette
- 4 tablespoons Extra Virgin Olive Oil (high quality)
- 2 tablespoons Champagne Vinegar (or white wine vinegar)
- 1 teaspoon Dijon Mustard (low-sodium version if available)
- 1 teaspoon Honey
- 1/2 teaspoon Fresh Cracked Black Pepper (coarsely ground)
- 1/2 teaspoon Fresh Thyme (minced leaves only)
👨🍳 Instructions
-
1
Preheat your oven to 350°F (175°C) and line a small baking sheet with parchment paper to prevent sticking.
-
2
In a small bowl, toss the pecan halves with the maple syrup, cinnamon, and a pinch of cayenne until evenly coated.
-
3
Spread the pecans in a single layer on the baking sheet and bake for 8-10 minutes until fragrant and the syrup is bubbling. Watch closely to avoid burning.
-
4
Remove pecans from the oven and let them cool completely on the tray; they will become crisp as they cool.
-
5
In a small glass jar or bowl, whisk together the champagne vinegar, honey, Dijon mustard, and fresh thyme.
-
6
Slowly drizzle in the extra virgin olive oil while whisking constantly to create a smooth, emulsified dressing.
-
7
Season the dressing with plenty of fresh cracked black pepper. Set aside at room temperature.
-
8
If the red onion feels too sharp, soak the slices in a bowl of ice water for 5 minutes, then drain and pat dry. This mellows the flavor significantly.
-
9
Core the pears and slice them into 1/4-inch thick wedges. Keep the skin on for better texture and nutritional value.
-
10
In a large chilled mixing bowl, combine the arugula, spinach, and sliced red onions.
-
11
Drizzle half of the dressing over the greens and toss very gently with clean hands or tongs to coat every leaf.
-
12
Transfer the dressed greens to a large serving platter or individual chilled plates.
-
13
Artfully arrange the pear slices over the greens, then sprinkle with the crumbled Gorgonzola and the cooled maple pecans.
-
14
Drizzle the remaining dressing over the top of the pears and cheese just before serving.
-
15
Finish with one final crack of black pepper and serve immediately while the greens are crisp.
💡 Chef's Tips
Choose pears that are ripe but still firm to the touch; if they are too soft, they will turn mushy in the salad. To keep this strictly low-sodium, ensure your Gorgonzola is high quality—a little bit of 'Dolce' (sweet) variety provides a lot of flavor with less salt than the 'Piccante' version. If you don't have champagne vinegar, a high-quality apple cider vinegar is an excellent substitute. Toast the pecans the day before to save time; just keep them in an airtight container to maintain their crunch. Always dress the salad at the very last second to prevent the delicate arugula and spinach from wilting.
🍽️ Serving Suggestions
Pair this salad with a chilled glass of crisp Pinot Grigio or a sparkling apple cider. Serve alongside a bowl of low-sodium roasted butternut squash soup for a complete autumnal lunch. Add grilled chicken breast or chickpeas on top to turn this into a hearty main course. Accompany with a side of warm, crusty whole-grain bread for dipping into the leftover vinaigrette. This works beautifully as a palate-cleansing course before a roasted pork tenderloin dinner.