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Pear Salad with Pecans

Pear salad
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5 from 2 reviews

This pear salad recipe is full of contrasts, with gorgonzola, toasted pecans, and a tangy poppy seed dressing. It’s a showstopper!

Ingredients

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For the pear salad

  • 1 ripe pear
  • 1 shallot
  • 1/2 cup pecan pieces
  • 8 cups mixed baby greens
  • 1/2 cup pomegranate seeds
  • 1/3 cup gorgonzola cheese crumbles (or feta cheese or goat cheese; omit for vegan)

For the dressing (makes 3/4 cup; use approximately 6 tablespoons for 4 servings)

  • ¼ cup granulated sugar (or honey)
  • ¼ cup white vinegar
  • 1 teaspoon dry mustard
  • 1 teaspoon onion flakes
  • ¼ teaspoon kosher salt
  • ½ cup grapeseed oil* (or other neutral oil like organic vegetable or canola)
  • 1 tablespoon poppy seeds

Instructions

  1. Make the dressing: In a medium bowl, whisk together the granulated sugar, white vinegar, dry mustard, onion flakes, and kosher salt. Gradually whisk in the grapeseed oil about 1 tablespoon at a time until a creamy emulsion forms. Whisk in the poppy seeds. Serve immediately or store in a sealed container or jar until serving (allow to come to room temperature if refrigerated).
  2. Prep the fresh ingredients: Slice the pear into thin slices. Thinly slice the shallot. See How to Cut a Pomegranate for instructions on removing pomegranate seeds.
  3. If time, toast the pecans: Place the nuts in a dry skillet (no oil) over medium heat. Heat, shaking the pan and stirring often with a wooden spoon, until the nuts are fragrant and slightly darker brown, about 4 to 5 minutes. Stay at the stove because the nuts can easily burn! Remove immediately from the heat and transfer to a plate to stop the cooking.
  4. Serve: Place the greens on a plate or platter. Top with the pear slices, shallot, toasted pecans, pomegranate seeds, and gorgonzola cheese crumbles. Drizzle with the desired amount of dressing and serve (use approximately 6 tablespoons for 4 servings; store the remaining dressing refrigerated).

Find it online: https://www.acouplecooks.com/pear-salad/