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Pear, Gorgonzola and Candied Pecan Salad served on a long white platter over a rustic wooden table.

Pear, Gorgonzola and Candied Pecan Salad

An elegant, Mediterranean-inspired salad blending crisp sliced pears, creamy Gorgonzola cheese, chewy dried cranberries, and sweet candied pecans over a bed of peppery arugula, all finished with a homemade balsamic maple dressing.
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Prep Time 10 minutes
Servings: 4
Course: Salad, Side Dish
Cuisine: Greek
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 5 oz arugula or baby spinach
  • 2 ripe pears sliced thin lengthwise
  • 1/2 cup Gorgonzola cheese crumbled
  • 1/2 cup candied pecans roughly chopped
  • 1/3 cup dried cranberries
  • 3 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp maple syrup
  • 1 pinch sea salt to taste
  • 1 pinch black pepper to taste

Method
 

Whisk the Dressing:
  1. In a small mixing bowl or mason jar, vigorously whisk together the extra virgin olive oil, balsamic vinegar, maple syrup, sea salt, and freshly cracked black pepper until completely emulsified.
Layer the Base:
  1. Spread the washed and thoroughly dried arugula or baby spinach evenly across a wide decorative serving platter.
Arrange Pears:
  1. Lay the thin, lengthwise-cut pear slices across the bed of greens in an elegant pattern, keeping the beautiful natural shape of the fruit visible.
Scatter Toppings:
  1. Evenly distribute the crumbled Gorgonzola cheese, chopped candied pecans, and dried cranberries across the entire platter.
Dress and Serve:
  1. Right before serving, drizzle the homemade balsamic maple dressing evenly over the assembled salad and enjoy immediately.

Notes

  • To prevent your pear slices from turning brown if assembling ahead, toss them gently in a tablespoon of fresh lemon juice.
  • Keep your serving platter and greens chilled in the refrigerator prior to assembly for maximum crunch.