Description
Discover how to make a delicious Sweet Pear and Arugula Salad with Candied Pecans and Creamy Gorgonzola. Perfect for any occasion, this recipe is a must-try!
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 350°F.
- Combine butter and honey in a small saucepan and gently heat on low to medium-low until melted. Mix in the cinnamon thoroughly. Take off the heat. (Alternatively, melt the butter in a microwave-safe bowl, then incorporate the honey and cinnamon.)
- Mix the pecans thoroughly with the syrup you just prepared. Lay them out in a single layer on a baking sheet lined with parchment paper.
- Place in the oven for 15 minutes.
- Once baked, take them out and stir the nuts. For extra sweetness, drizzle with more honey if desired. Allow them to cool on the tray; they will become less sticky as they cool. Once cool, use a sharp knife to chop them into smaller bits.
- Place the arugula in a large bowl. Sprinkle with the crumbled gorgonzola, candied pecans, and diced pears.
- In a separate small bowl, blend together the olive oil, dijon mustard, honey, and balsamic vinegar. Stir or whisk until everything is well mixed. Pour this dressing over the salad and toss to combine. Taste and season with salt and pepper if needed.
Notes
- Stir butter and honey continuously to avoid burning and integrate with cinnamon.
- Ensure pecans are in a single layer on the baking sheet for even caramelization.
- Gradually whisk olive oil into dressing ingredients for a smooth emulsion.
