Velvety pear slices, gently poached until tender, crown a bed of peppery arugula or other winter greens. Crumbles of sharp gorgonzola lend a savoury counterpoint, while candied nuts glisten like jewels, offering both crunch and sweetness. A whisper of balsamic vinaigrette ties it all together in a symphony of flavors — crisp, creamy, tangy, and sweet.
Poached Pear, Gorgonzola and Candied Pecan Salad
An elegant winter greens salad with poached pears, gorgonzola, and candied nuts. A perfect balance of fresh, savoury, and sweet for a sophisticated starter.
Ingredients
Scale
- 2 medium poached pears (use your preferred poached pear recipe)
- 120 g or 4 cups arugula, loosely packed
- 60 g or ½ cup candied pecans or walnuts, roughly chopped
- 60 g or ½ cup gorgonzola, crumbled
- 30 ml or 2 tbsp extra virgin olive oil
- 15 ml or 1 tbsp white balsamic vinegar
- ½ tsp Dijon mustard
- ½ tsp honey
- Pinch of salt and freshly ground black pepper
Instructions
Prepare dressing
- In a small jar or bowl, whisk together olive oil, white balsamic vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
Assemble greens
- Place arugula in a large salad bowl. Drizzle lightly with some of the dressing and toss gently to coat.
Add toppings and serve
- Slice poached pears into wedges. Arrange over the arugula. Scatter gorgonzola crumbles and candied nuts across the top.
- Drizzle with a little more dressing just before serving.
Notes
- The salad is best assembled just before serving so the arugula stays crisp.
- For extra elegance, fan the pear slices neatly and serve plated individually.
- If you prefer a lighter cheese, substitute goat cheese for gorgonzola.
