Pear and Arugula Salad with Gorgonzola, Candied Pecans, and Lemon-Honey Vinaigrette
For the Salad:
4 cups arugula
2 ripe pears, thinly sliced
1/4 cup Gorgonzola cheese, crumbled (or feta)
1/4 cup candied pecans
1/4 cup slivered almonds (optional)
For the Lemon-Honey Vinaigrette:
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon honey
1 teaspoon Dijon mustard
Salt and pepper to taste
Prepare the Vinaigrette:
In a small bowl, whisk together the olive oil, lemon juice, honey, and Dijon mustard until well combined.
Season with salt and pepper to taste. Set aside.
Assemble the Salad:
In a large salad bowl, combine the arugula, pear slices, Gorgonzola cheese, candied pecans, and slivered almonds if using.
Drizzle the lemon-honey vinaigrette over the salad just before serving.
Toss and Serve:
Gently toss the salad to evenly distribute the ingredients and dressing.
Candied pecans (sample alternate recipe)
2 cups (6oz) pecan halves
4 tablespoons brown sugar (maple syrup or honey)
1 ½ teaspoons ground cinnamon
1/2 teaspoon fine sea salt
1 teaspoon vanilla extract
1 ½ tablespoons water
Cook in skillet 2-4 minutes. Cool completely.