Gorgonzola Pear Salad With Candied Pecans

• Vegetarian
• Gluten free

• Produce

  • 1 Avocado
  • 1 clove Garlic
  • 1 head Leaf lettuce, red leaf or green
  • 3 Pears
  • 1 Purple onion, thin

• Condiments

  • 1 1/4 tsp Mustard

• Baking & Spices

  • 1/2 tsp Salt & pepper
  • 1/4 cup Sugar

• Oils & Vinegars

  • 1/3 cup Olive oil
  • 3 tbsp Red wine vinegar

• Nuts & Seeds

  • 1 pkg Pecan pieces

• Dairy

  • 1 pkg Gorgonzola crumbles

Found on nobiggie.net

Description

Ingredients

• 1 head red leaf or green leaf lettuce (preferably red leaf if its available), chopped, rinsed and dried
• 3-4 pears sliced (and peeled - optional)
• 1 pkg gorgonzola crumbles
• 1 avocado, peeled and sliced
• 1 purple onion sliced thin
• For the toasted candied pecans:
• 1 pkg pecan pieces
• ¼ cup sugar
• For the mustard vinaigrette:
• ⅓ cup olive oil
• 3 tbl. red wine vinegar
• 1½ tsp. sugar
• 1¼ tsp. mustard
• 1 clove garlic, minced (or garlic powder)
• ½ tsp salt & pepper

Directions

• Start by making the toasted candied pecans: place the pecans in a hot pan on high heat (no liquid). You have to stay with them, constantly turning them around. Once you start to smell the pecans (the aroma is amazing) you can turn the heat off, but leave the pan on the hot burner. Now add the ¼ cup sugar. Constantly stirring once again. Watch the sugar turn to a liquid state and toss the pecans all around in the syrupy goodness, until theyre all coated. Then remove them from the hot pan to let them cool. Keep them at room temp and add them into the salad at the very end, just right before tossing the salad all together.
• Prep all the fruits and vegetables: peel and slice the pears, avocado and onion. Chop, wash and dry the red leaf lettuce. Right before serving toss all prepped ingredients together, give the homemade dressing a good shake to mix it up and toss the salad with dressing. Serve.