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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

  1. In a small jar or bowl, whisk together olive oil, white balsamic vinegar, Dijon mustard, honey, salt, and pepper until emulsified.

Assemble greens

  1. Place arugula in a large salad bowl. Drizzle lightly with some of the dressing and toss gently to coat.

Add toppings and serve

  1. Slice poached pears into wedges. Arrange over the arugula. Scatter gorgonzola crumbles and candied nuts across the top.
  2. 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.
  • Author: Helen Kain