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This winter salad brings together the perfect balance of crisp greens, sweet pears, creamy gorgonzola, and toasted pecans for a dish that elevates any cold-weather meal. The combination of flavors and textures creates a refreshing counterpoint to heavier winter fare while still feeling satisfying and seasonal.
My family initially resisted the idea of salad during winter months until I introduced this combination. Now it appears on our table at least weekly from November through March, often alongside roasted meats or hearty soups.
Ingredients
- Pecans: Toasted with olive oil and sea salt create a crunchy texture foundation that elevates the entire salad experience. Look for plump, uniform pecans with no discoloration.
- White wine vinegar: Provides brightness to cut through the richness of the cheese and nuts. Choose a good quality vinegar without added sweeteners.
- Gorgonzola cheese: Adds a luxurious creaminess and tangy depth. Select a moderately aged variety that crumbles easily but still has a soft texture.
- Winter greens: Including escarole, radicchio, and endive provide the perfect bitter counterpoint. Choose fresh vibrant leaves with no signs of wilting.
- Ripe pear: Brings natural sweetness and juicy texture. The pear should yield slightly to gentle pressure but not be mushy.
- Hazelnut or walnut oil: Adds a nutty complexity that regular olive oil cannot match. Store in the refrigerator to prevent rancidity.
Step-by-Step Instructions
- Prepare the pecans:
- Heat your oven to 350°F while tossing the pecans with olive oil, salt, and pepper on a baking sheet. Make sure each pecan is lightly coated for even toasting. Bake for 8 to 10 minutes stirring once halfway through until you can smell their fragrance and they take on a slightly deeper color. Do not overbake as nuts can quickly go from perfectly toasted to burnt.
- Create the dressing base:
- In a large bowl that will eventually hold your entire salad whisk together the vinegar, salt, and a small amount of Dijon mustard. The mustard acts as an emulsifier which helps prevent the dressing from separating. Whisk thoroughly until the salt has dissolved completely.
- Finish the dressing:
- Slowly drizzle in the olive oil while continuously whisking to create an emulsion then add the nut oil in the same manner. The dressing should look slightly thickened and uniform. Taste and adjust seasonings remembering that the gorgonzola will add saltiness.
- Prepare the salad:
- Crumble room temperature gorgonzola directly into the dressing and stir just a few times to distribute without fully incorporating the cheese. Add your winter greens to the bowl but do not toss yet. Room temperature cheese is important as cold cheese will not distribute as nicely through the salad.
- Complete and serve:
- Peel, core, and slice the pear just before serving to prevent browning. Add the pear slices and cooled pecans to the bowl and toss everything together thoroughly ensuring all ingredients are evenly coated with dressing. The final sprinkle of sea salt before serving wakes up all the flavors and adds textural contrast.
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The combination of nut oil and toasted pecans creates a depth of flavor that transforms this from an ordinary salad into something memorable. I discovered the magic of nut oils years ago while traveling through France where walnut oil is commonly used in winter salads. While slightly more expensive than standard oils the difference in flavor is well worth the investment.
Make Ahead Options
The dressed greens will quickly wilt so this salad is best assembled just before serving. However, you can prepare several components in advance to make mealtime assembly quicker. Toast the pecans up to three days ahead and store in an airtight container at room temperature. The dressing without the cheese can be made up to 24 hours ahead and stored in the refrigerator; bring to room temperature before using. Wash and dry the greens thoroughly and store wrapped in clean kitchen towels inside a sealed container in the refrigerator for up to two days.
Seasonal Variations
This versatile salad template works beautifully throughout the year with seasonal adjustments. In summer replace the pear with ripe peaches or nectarines and swap the winter greens for butter lettuce. Fall brings the opportunity to use crisp apples instead of pears and add some thinly sliced fennel. Spring calls for tender baby greens and perhaps strawberries in place of the pear. The cheese can also be varied according to what you have available. Try a mild blue cheese, crumbled feta, or even a soft goat cheese.
Perfect Pairings
This salad partners beautifully with roasted poultry or pork dishes. The acidity and freshness cut through rich meats, while the nuts and cheese provide enough substance to stand up to heartier main courses. For wine consider pouring a glass of Gewürztraminer or Riesling whose slight sweetness complements the pears and contrasts with the tangy cheese. A light-bodied Pinot Noir also works well especially if serving with poultry. For a complete yet simple winter dinner serve alongside a bowl of butternut squash soup and crusty bread.
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Frequently Asked Questions
- → What greens work best in this winter salad?
Any combination of winter greens works well, including escarole, radicchio, watercress, Belgian endive, and frisée. Mix and match based on availability and personal preference for bitter, peppery, or milder flavors.
- → Can I substitute the gorgonzola with another cheese?
Absolutely! While gorgonzola provides a distinctive tangy flavor, you can substitute with other blue cheeses like Roquefort or Stilton. For a milder option, try crumbled feta or goat cheese.
- → What type of pear is best for this salad?
Ripe but firm Bartlett, Anjou, or Bosc pears work wonderfully. Choose pears that yield slightly to pressure but aren't mushy. The slight sweetness balances the peppery greens and tangy cheese.
- → Can I make components of this salad ahead of time?
Yes! Toast the pecans and prepare the dressing up to 3 days ahead. Store pecans in an airtight container and the dressing in the refrigerator (bring to room temperature before using). Only toss everything together just before serving to maintain freshness.
- → What can I substitute for nut oil in the dressing?
If you don't have walnut or hazelnut oil, you can use all olive oil instead. For a similar nutty flavor, consider adding a half teaspoon of toasted sesame oil or a tablespoon of finely crushed toasted nuts to the dressing.
- → How can I turn this into a more substantial meal?
To make this salad a complete meal, add protein like grilled chicken, sliced steak, or roasted chickpeas. For a vegetarian option, include cooked quinoa, farro, or lentils. Adding dried cranberries or pomegranate seeds can provide additional texture and flavor.