I guess I like strong flavors because I love things like sauerkraut, kimchi, blue cheese, and…gorgonzola. But I also agree that a little bit of any of these foods goes a long way. If you’re wary of gorgonzola, you can substitute it for feta in this salad, but I’m telling you it tastes really good alongside the salted pecans and pears. It’s the perfect combo of salty, sweet, and…mold? Ha! I don’t think I’m selling it very well. I love it though and I think you will too.
- 1 tsp extra-virgin olive oil
- 1 cup whole pecans
- ¼ tsp unrefined sea salt
- pinch of pepper
- 6 cups mixed greens
- 1 fresh pear
- ¼ cup crumbled gorgonzola cheese
- Heat a pan over medium-low heat and add the olive oil.
- Add pecans to the pan and stir until lightly coated with oil.
- Sprinkle pecans with salt and pepper.
- Cook on medium-low until pecans appear slightly darker and have a toasted flavor. About 5 minutes. Remove from heat.
- Tear the greens and place them in a bowl.
- Wash and slice the pear into lengthwise pieces or cubes and place in the bowl.
- Add gorgonzola and pecans to the salad and toss until well mixed.
- Divide the salad into four parts and serve on plates with a vinaigrette dressing and a pinch of ground pepper on top.
*Adapted from Winter Salad with Pecans, Pears and Gorgonzola by David Lebovitz.