Pear Arugula Gorgonzola Pecans (Print-Friendly Format)
Crisp pears, arugula, gorgonzola, and candied pecans with zesty lemon-honey vinaigrette.
# Ingredients You’ll Need:
→ Salad Base
01 -
2 ripe pears, cored and thinly sliced
02 -
140 g arugula, rinsed and dried
→ Cheese
03 -
85 g Gorgonzola cheese, crumbled
→ Candied Pecans
04 -
50 g pecan halves
05 -
25 g brown sugar
06 -
15 ml clarified butter
07 -
15 ml maple syrup
→ Lemon-Honey Vinaigrette
08 -
30 ml fresh lemon juice
09 -
30 ml honey
10 -
60 ml olive oil
11 -
Salt, to taste
12 -
Black pepper, to taste
# How to Make It:
01 -
Heat a non-stick skillet over medium heat. Add pecan halves, brown sugar, clarified butter, and maple syrup. Stir constantly until sugar melts and pecans are evenly coated, approximately 5 minutes. Transfer candied pecans to a parchment-lined plate to cool.
02 -
In a small bowl, whisk together honey, fresh lemon juice, and olive oil until emulsified. Season with salt and black pepper to taste.
03 -
Rinse arugula thoroughly and dry well. Core pears and slice them thinly for uniform texture.
04 -
In a large salad bowl, combine arugula and sliced pears. Add crumbled Gorgonzola cheese and cooled candied pecans.
05 -
Drizzle lemon-honey vinaigrette evenly over the salad. Toss gently to incorporate all ingredients. Adjust seasoning with additional salt and pepper if needed. Serve immediately.
# Extra Tips:
01 -
Ensure the arugula is completely dry to avoid excess moisture in the salad.
02 -
Thin and even pear slices provide optimal texture and presentation.
03 -
Goat cheese can be substituted for Gorgonzola if preferred.