Description
This crisp Asian Pear Salad with Maple dressing is a delightful mix of flavors and textures. Candied pecans, Gorgonzola cheese, and mixed greens are topped with thin slices of Asian Pears and finished with orange zest and a delicious maple dressing.
Ingredients
Scale
- 2 Asian Pears
- 6 ounces mixed salad greens
- 1/2 cup pecan halves
- 1–1/2 tablespoons sugar
- Pinch of kosher salt
- 1/2 cup gorgonzola cheese, crumbled
- 1/3 cup dried cranberries
- 2 tablespoons orange zest, (zest from 1 orange)
Maple Dressing
- 1 tablespoon minced shallot, about 1/2 small shallot
- 2 tablespoons apple cider vinegar
- 1 teaspoon orange juice
- 1 tablespoon Maple syrup (your preferred grade, but a good quality syrup)
- 1 teaspoon dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 tablespoons extra virgin olive oil
Instructions
- Candy the pecans by stirring together the sugar and salt.
- In a small skillet over medium heat, add the pecans and toast for 2-3 minutes or until you begin to smell a nutty aroma, stirring occasionally to prevent burning.
- Sprinkle the sugar mixture into the pan, stirring the nuts as you drizzle. Stir constantly until the pecans are thoroughly coated in the sugar mixture for about 30 seconds.
- Immediately remove the pan from the heat so the nuts don’t burn. Spread the candied pecans on a piece of parchment to cool. Once cooled, you can break the nuts apart if needed.
- In a small food processor, add the Maple dressing ingredients and pulse until the dressing has emulsified. (You may want to pulse it again right before adding the dressing to the salad.)
- Remove the cores from the Asian pears and slice into very thin wedges.
- In a salad bowl add the mixed salad greens and top with the Asian pear slices, Gorgonzola cheese crumbles, dried cranberries, candied pecans.
- Pour the maple dressing over the salad and toss gently to coat.
- Garnish with orange zest and serve.
