Description
Discover how to make a refreshing Pear and Arugula Salad with Gorgonzola, candied pecans, and a zesty lemon-honey vinaigrette. Perfect for a gourmet touch at home!
Ingredients
- 2 cup (480 ml) s pecan halves
- 4 tablespoon (60 ml) s butter or ghee
- 1/4 cup (60 ml) honey
- 1 teaspoon (5 ml) cinnamon
- 1/4 cup (60 ml) olive oil, extra virgin
- 2 teaspoon (10 ml) s dijon mustard
- 2 teaspoon (10 ml) s honey
- 1 teaspoon (5 ml) balsamic vinegar
- 5 ounce (142 g) s arugula
- 2/3 cup (160 ml) gorgonzola
- 2 pears, diced
Instructions
- Set your oven to a temperature of 350 degrees Fahrenheit.
- In a small saucepan, combine butter and honey. Warm them gently on low or medium-low heat until melted, stirring occasionally. Mix in the cinnamon thoroughly. Take the pan off the stove. (Alternatively, you can melt the butter in a microwave-safe bowl, then mix in the honey and cinnamon.)
- Mix the pecan halves with the syrup you just created. Arrange the coated pecans in a single layer on a baking sheet lined with parchment paper.
- Place in the oven and cook for 15 minutes.
- Take the pecans out of the oven. Stir them around. Add a bit more honey if you prefer them extra sweet. Let them rest on the baking sheet until they have cooled down and become less sticky. Once cooled, use a sharp knife to chop them into smaller pieces.
- Put the arugula in a large bowl for salad. Sprinkle with crumbled gorgonzola, the candied pecans, and diced pears.
- In a separate small bowl, mix together the olive oil, dijon mustard, honey, and balsamic vinegar. Whisk or stir consistently until the mixture is smooth and combined. Drizzle this dressing over the salad and toss everything together. Adjust the taste with salt and pepper if needed.
Notes
- Blend the butter, honey, and cinnamon thoroughly before coating the pecans for consistent flavornUse parchment paper on the baking sheet to prevent sticking and simplify cleanupnLet the candied pecans cool fully before chopping to maintain a crunchy texture
