INGREDIENTS
Vinaigrette
1/4
cup extra-virgin olive oil
2
tablespoons white wine vinegar
1/2
teaspoon Dijon mustard
Caramelized Pears
2
tablespoons butter or margarine
4
firm ripe pears, peeled, quartered, cored and cut into eighths
Salad
8
cups mixed spring greens
1/2
cup thinly sliced red onion
1/2
cup coarsely chopped candied pecans (from 5-oz bag)
1/2
cup crumbled Gorgonzola cheese
DIRECTIONS
1
In small bowl, beat vinaigrette ingredients with wire whisk. Cover and refrigerate up to 24 hours.
2
In 12-inch nonstick skillet, melt butter over high heat. Add pears and sugar; cook and stir 6 to 8 minutes or until fruit is tender and golden. Cool slightly.
3
In large salad bowl, toss greens, onion and half the vinaigrette. Transfer to large platter. Arrange pears, pecans and cheese over greens. Drizzle with remaining vinaigrette. Serve immediately.
High Altitude (3500-6500 ft)
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