Pear and Greens with Raspberry Mustard Vinaigrette
Caramelized pecans, mixed baby greens, juicy pears and Gorgonzola combine for a sensational salad.
Servings8servings
Prep Time
Ingredients
1/2cupolive oil
1/4cupraspberry vinegar
3tablespoonsSugar
4teaspoonsDijon mustard
1/4teaspoonSalt
dash freshly ground black pepper
2/3cupSugar
1/2cuppecan halves
8cupsmixed baby greens or spring mix
2cupswatercress
6ouncesGorgonzola cheesecrumbled
2large Red Anjou pearscored and thinly sliced
Instructions
In medium bowl, whisk together first 6 ingredients; refrigerate, covered.
In small skillet, heat 2/3 cup sugar over medium heat until sugar melts. Stir in pecans until well-coated. Spread on buttered foil or parchment paper. When cool, chop into bite-sized pieces; set aside.
Divide greens among 8 salad plates; top with watercress and Gorgonzola. Fan pear slices on top; sprinkle with pecans. Drizzle vinaigrette over salads; serve immediately.