CANDIED PECANS, GORGONZOLA AND PEAR SALAD

Candied Pecans, Gorgonzola and Pear Salad image

Provided by Marsha Gardner

Number Of Ingredients 24

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2 heads hearts or romaine, washed, chopped and spun dry or 6 cups of mesculn or baby spinach or a mixture
2 d'anjou pears, red, green or one of each cored and chopped
1/4 c red onion, sliced thin
1/2 c gorgonzola cheese, crumbled or blue cheese
MAPLE CANDIED PECANS
2/3 c pecans, (or walnuts)
1 Tbsp butter, unsalted
1 Tbsp real maple syrup
freshly ground black pepper to taste
MAPLE VINAIGRETTE
3/4 c olive oil, extra virgin
1/4 c apple cider vinegar
1/4 c real maple syrup
2 Tbsp dijon mustard
freshly ground black pepper to taste
CHAMPAGNE VINAIGRETTE
1 Tbsp shallot, chopped
1 Tbsp dijon mustard
2 Tbsp sugar
1 tsp garlic, minced
1/2 c champagne wine vinegar
1 1/2 c canola oil
3/4 tsp kosher salt
1/2 tsp freshly ground white pepper

Steps:

1. CANDIED PECANS: Melt the butter in a pan. Mix in the maple syrup and pepper. Add the pecans and toss to coat. Cook on medium low heat about 15 minutes. Stir every 5 minutes. Watch carefully so they don't burn. Turn out on aluminum foil and let cool for 5 minutes; break apart if necessary.
2. TO MAKE EITHER DRESSING: Mix all ingredients in bowl using a wire whisk. Place greens on individual plates. Sprinkle red onion, chopped pears, nuts and gorgonzola on top of salad greens. Drizzle dressing over salad or serve on the side to suit individual tastes. Beautiful and delicious.
3. If serving as a meal, you can add grilled or sliced roasted chicken. Makes 4-6 main dish servings or 8-10 side dish servings.