Winter Salad with Pecans Pears (Print Version)
# Ingredients:
→ Salted Pecans
01 -
1 cup (140g) pecans
02 -
1 teaspoon olive oil
03 -
1/4 teaspoon flaky sea salt
04 -
Freshly ground black pepper
→ Dressing
05 -
1 tablespoon white wine vinegar or sherry vinegar
06 -
1/4 teaspoon salt
07 -
Small amount of Dijon mustard
08 -
2 tablespoons olive oil
09 -
2 tablespoons hazelnut or walnut oil
→ Salad
10 -
55g gorgonzola cheese, at room temperature
11 -
6 cups (150g) mixed winter greens (escarole, radicchio, watercress, Belgian endive, and/or frisée)
12 -
1 ripe pear
13 -
Flaky sea salt
14 -
Freshly ground black pepper
15 -
Minced chives or parsley, for garnish
# Instructions:
01 -
Preheat the oven to 180°C. On a baking sheet, toss the pecans with olive oil, salt, and black pepper until well coated. Toast in the oven for 8-10 minutes, stirring once halfway through, until lightly golden. Remove from oven and allow to cool completely.
02 -
In a large salad bowl, whisk together the vinegar, salt, and mustard. Gradually incorporate the olive oil and nut oil until emulsified. Taste and adjust seasoning if needed.
03 -
Crumble the gorgonzola into the dressing and stir gently. Add the winter greens to the bowl. Peel and core the pear, cut into slices, and add to the salad along with the toasted pecans.
04 -
Toss all ingredients thoroughly, ensuring everything is coated with dressing. Sprinkle with additional flaky sea salt if desired. Divide onto two plates, finish with freshly ground black pepper and a garnish of minced chives or parsley.
# Notes:
01 -
For best flavor, allow the gorgonzola to come to room temperature before adding to the salad.
02 -
This salad is best assembled just before serving to maintain the crispness of the greens.