Pear & Pecan Salad Recipe

Prepare greens

Place 6 cups of mixed salad greens in a large salad bowl. If greens are wet from washing, spin or pat dry thoroughly to prevent a soggy salad.

Slice pears

Core and thinly slice 2 ripe but firm pears into 1/8- to 1/4-inch slices. Toss slices immediately with 1 teaspoon lemon juice to prevent browning and set aside.

Crumble cheese and bacon

Crumble 3 ounces Gorgonzola and chop 4 cooked bacon slices into 1/2-inch pieces. Have candied pecans (3 ounces) ready — break any large clusters into bite-sized pieces.

Assemble

Just before serving, add pear slices, crumbled Gorgonzola, chopped bacon and candied pecans to the bowl with greens. Toss gently to combine after dressing is added (see dressing steps).

In a small bowl or jar combine 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 tablespoon finely minced shallot, 1/2 teaspoon minced garlic, 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper.

Whisk while slowly streaming in 6 tablespoons extra-virgin olive oil until the dressing is emulsified and slightly thickened. Taste and adjust seasoning — add another 1/4 teaspoon salt or a splash more vinegar if needed.

If preparing ahead, refrigerate the vinaigrette and bring to room temperature, then re-whisk before serving.

Drizzle about 3 to 4 tablespoons of vinaigrette over the assembled salad (start with less; you can always add more). Gently toss with salad tongs to coat the ingredients evenly, taking care not to overwork the delicate greens.

Taste and add additional vinaigrette, salt or pepper as desired. Garnish with the extra 1/4 cup pecans if using. Serve immediately.