Baby Greens With Pears, Gorgonzola and Pecans Recipe #155403
Young tender baby greens, topped with slices of mellow ripe pears with a sprinkling of Gorgonzola and toasted pecans. The flavors are enhanced by the Honey Mustard Dressing. This salad goes well with pork or chicken.
by PaulaG
20 min | 15 min prep
SERVES 2
Salad
- 2-3 ounces mixed baby greens
- 1/2 ripe pear, cored, sliced thin
- 1/4 cup pecans, toasted, coarse chopped
- 4 tablespoons gorgonzola, crumbled
Honey Mustard Dressing
- 1 tablespoon balsamic vinegar
- 1 tablespoon rice vinegar
- 2 tablespoons honey
- 2 teaspoons Dijon mustard
- 1 tablespoon walnut oil
- salt
- pepper
- Place all the dressing ingredients in a small container with a tight fitting lid and shake vigorously to blend.
- Add salt and pepper to taste.
- If not serving immediately, place the dressing in refrigerator. Before serving, allow the dressing to sit at room temperature for 30 minutes.
- Layer chilled salad plates with the baby greens and top with thinly sliced pears.
- Sprinkle with toasted pecans and cheese, drizzle with dressing as desired.
- Enjoy!
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5 stars