📝 About This Recipe
This sophisticated salad is a masterclass in the balance of flavors, pitting the pungent, creamy bite of Italian Gorgonzola Dolce against the floral sweetness of perfectly ripe Bosc pears. Inspired by the orchards of Northern Italy, it features a textural playground of crisp artisanal greens, crunchy homemade candied pecans, and a bright white balsamic vinaigrette. It is an elegant starter or a light lunch that celebrates the harmony of sweet, salty, and earthy notes.
🥗 Ingredients
The Salad Base
- 6 cups Mixed Baby Greens (Aragula, radicchio, and frisée work best)
- 2 large Bosc Pears (firm but ripe, thinly sliced lengthwise)
- 4 ounces Gorgonzola Dolce (crumbled into large chunks)
- 1/4 cup Pomegranate Arils (for a pop of color and acidity)
Maple Candied Pecans
- 1/2 cup Pecan Halves (raw and unsalted)
- 2 tablespoons Maple Syrup (Grade A dark preferred)
- 1/4 teaspoon Cinnamon (ground)
- 1 pinch Sea Salt (flaky variety)
White Balsamic Vinaigrette
- 1/3 cup Extra Virgin Olive Oil (high quality, fruity profile)
- 2 tablespoons White Balsamic Vinegar (provides acidity without discoloring the pears)
- 1 small Shallot (minced very finely)
- 1 teaspoon Dijon Mustard (acts as an emulsifier)
- 1 teaspoon Honey (to balance the vinegar)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon Lemon Juice (to toss with pear slices)
👨🍳 Instructions
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1
Preheat a small non-stick skillet over medium heat to prepare the candied pecans.
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2
Add the pecan halves, maple syrup, cinnamon, and a pinch of salt to the skillet. Stir constantly for 3-5 minutes until the syrup bubbles, thickens, and coats the nuts evenly.
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3
Transfer the glazed pecans to a piece of parchment paper, separating them with a fork so they don't stick together. Let them cool completely until they are crunchy.
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4
In a small glass jar or bowl, whisk together the minced shallot, white balsamic vinegar, Dijon mustard, honey, and cracked black pepper.
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5
Slowly drizzle in the extra virgin olive oil while whisking vigorously to create a smooth, emulsified dressing. Set aside for at least 10 minutes to let the shallots mellow.
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6
Wash and thoroughly dry your mixed greens using a salad spinner. Damp greens will prevent the dressing from adhering.
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7
Slice the Bosc pears into 1/4-inch thick wedges. Toss them immediately in a small bowl with 1 teaspoon of lemon juice to prevent oxidation and browning.
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8
Place the dried greens in a large, chilled mixing bowl. Drizzle half of the vinaigrette over the greens and toss gently with clean hands or tongs until lightly coated.
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9
Arrange the dressed greens on a large serving platter or divide among four individual chilled plates.
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10
Artfully nestle the pear slices into the greens, ensuring they are visible and evenly distributed.
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11
Scatter the crumbled Gorgonzola Dolce over the top. Use your fingers to keep the crumbles large and rustic.
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12
Roughly chop the cooled candied pecans and sprinkle them over the salad along with the pomegranate arils.
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13
Drizzle the remaining vinaigrette over the toppings and finish with a final crack of black pepper and a tiny pinch of flaky sea salt.
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14
Serve immediately while the nuts are crunchy and the greens are crisp.
💡 Chef's Tips
Choose Bosc or Anjou pears for this salad; they hold their shape well when sliced and offer a honey-like sweetness. If Gorgonzola is too strong for your palate, substitute with a mild Roquefort or a creamy goat cheese. To keep the salad from becoming soggy, only dress the greens right before you are ready to plate and serve. For extra crunch, you can add thinly sliced celery hearts or toasted pumpkin seeds. Ensure the Gorgonzola is cold when crumbling so it doesn't turn into a paste, then let the plated salad sit for 2 minutes so the cheese softens slightly.
🍽️ Serving Suggestions
Pair with a crisp, off-dry Riesling or a glass of Prosecco to complement the fruit and cut through the creamy cheese. Serve alongside a warm, crusty sourdough baguette with salted butter. This makes an excellent accompaniment to a roasted pork tenderloin or grilled chicken breast. For a vegetarian feast, pair it with a creamy wild mushroom risotto. Serve as a palate cleanser after a rich pasta dish like Lasagna Bolognese.