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Pear & Gorgonzola Salad with Candied Pecans

Pear & Gorgonzola Salad with Candied Pecans

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Servings 2

Ingredients
  

The Salad:

  • 50z mix green salad
  • 1 pear, peeled, cored, and chopped into cubes
  • Gorgonzola cheese, crumbed
  • ¼ cup red onion
  • 1 cup blueberries (optional)
  • ½ avocado, cut into cubes (optional)
  • 1 chicken breast, cooked and cut into cubes (optional)
  • Balsamic dressing (homemade or store bought)

Candied Pecans:

  • 1 cup pecans, halved
  • 2 tablespoons butter
  • 2 tablespoons maple syrup
  • Pinch of salt
  • Pinch of pepper
  • Pinch of cinnamon

Assemble the salad:

Instructions
 

Chicken, if using:

  • If you are using the chicken breast, preheat your oven to 400 degrees. Place raw chicken on a tin foil lined cookie sheet. Season the chicken, on both sides, with salt and pepper. You have enough flavors going on with the salad, no need to get crazy with spices on the chicken, unless you really want to. Put the chicken in the oven and bake for 20 minutes, or until the chicken registers at 165 degrees. Pull chicken out of the oven and let sit and cool. Once the chicken is cool enough to handle, cut it into cubes and put aside until needed.

Candied Pecans:

  • Warm a small sauce pan over medium heat.
  • Add 2 tablespoons of butter and occasionally swirl it around the pan until it completely melts.
  • Once the butter is completely melted, add the pecans to the pan. With a spatula or spoon, stir pecans into the butter until they are well coating. Then add the maple syrup, salt, pepper, and cinnamon. Stir all the ingredients until everything is well combined.
  • Continuing with medium heat, wait for the mixture to start to bubble, then turn it down. The mixture will start bubbling almost immediately, so don't walk away, otherwise the ingredients may burn. Once you see the syrup bubbling, turn the heat down to low and cook, stirring often, for 15-17 minutes. After that time, pour the pecans onto a plate lined with tin foil. Using a fork, spoon, or spatula, gently separate the pecans into a single layer, otherwise you'll have a big pile of pecans stuck to each other. Set aside and let cool.

Assemble the salad:

  • Put your mixed greens into a big bowl. Pour in your balsamic dressing, a tablespoon at a time, and toss the salad until the greens are all lightly coated with the dressing. I would refrain from using too much dressing, as the flavor will overpower the salad, instead of enhance it.
  • Transfer the mixed greens into a bowl, and top with the other ingredients.
  • Now enjoy!

Notes

I bought a 5oz container of Gorgonzola cheese and had plenty leftover for 10 lunch salads during the week.
The ingredient amounts are subjective. Add more, or less, to your liking.
Vegetarians and Vegans....this salad still tastes great without the cheese and chicken
I do like to make my own salad dressing, so I know exactly what's going into them, but I didn't have the proper ingredients on hand this time. I've been up to my eye balls in boxes, trying to find my kitchen equipment, so I bought an all natural balsamic dressing at the store.
If you do use the chicken breast, I timed it so I was cooking the chicken and the pecans at the same time. If you are not using the chicken, prepare the pecans, and let them cool, before preparing the salad. Pear oxidizes quickly and will immediately start browning on you.
Yes, you can add all the ingredients, then toss the salad if you want. I like to add the other ingredients on top of the greens, only because when I toss them all together, the other ingredients seem to settle at the bottom of the bowl. So, whomever gets served last as hardly any mixed greens and allllll of the other toppings.