Restaurants›Plates & Palates›Pear & Pecan Recipe

Pear & Pecan Recipe

Inspired by Plates & Palates
Time20m
Serves4

mixed greens, pears, candied pecans, gorgonzola, bacon, red wine vinaigrette (GF)

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Ingredients

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Salad

Red Wine Vinaigrette

Method

Salad

1

Prepare greens

Place 6 cups of mixed salad greens into a large salad bowl. Keep chilled until ready to toss.

2

Prep pear

Wash and pat dry the pear. Quarter it lengthwise, remove core and seeds, then thinly slice each quarter into 1/8–1/4-inch slices. Arrange slices on top of the greens or place in a small bowl and refrigerate until plating to prevent browning.

3

Add cheese and bacon

Crumble 3 oz Gorgonzola over the greens. Scatter 3 slices cooked bacon (sliced into 1/2-inch pieces) evenly over the salad.

4

Add candied pecans

Evenly sprinkle 3 oz candied pecans over the salad for crunch and sweetness.

5

Toss and serve

When ready to serve, add 3–4 tablespoons of the vinaigrette (see below) to the bowl and gently toss to coat the greens, pears, cheese, bacon, and pecans. Taste and add more dressing if desired. Divide into 4 plates and serve immediately.

Red Wine Vinaigrette

6

Combine ingredients

In a small bowl or jar, add 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, and 1 tablespoon minced shallot.

7

Emulsify

While whisking continuously (or with the jar lid on), slowly stream in 6 tablespoons extra-virgin olive oil until the dressing is emulsified and slightly thickened.

8

Season

Season the vinaigrette with 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Taste and adjust seasoning or acid: add a little more honey if too tart, or 1/2 teaspoon more vinegar if too mild.

9

Rest

Let the dressing sit at room temperature for 5–10 minutes to allow the shallot to mellow, or refrigerate up to 24 hours. Shake or whisk again before using.