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Prep 25min
Total25min
Ingredients12
Servings8
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Ingredients
Vinaigrette
1/4
cup extra-virgin olive oil
2
tablespoons white wine vinegar
1/2
teaspoon Dijon mustard
1/2
teaspoon salt
1/4
teaspoon pepper
Caramelized Pears
2
tablespoons butter or margarine
4
firm ripe pears, peeled, quartered, cored and cut into eighths
1
teaspoon sugar
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
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Steps
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.
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If pears cool to room temperature, reheat in nonstick skillet 2 to 3 minutes to allow caramel mixture to become syrupy.
Look for candied pecans in the bulk section of the grocery store or with the snack nuts.
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