Baby Greens With Pears, Gorgonzola and Pecans

5.0(11)

Young tender baby greens, topped with slices of mellow ripe pears with a sprinkling of Gorgonzola and toasted pecans. The flavors are enhanced by the Honey Mustard Dressing. This salad goes well with pork or chicken.

by PaulaG·published 2006-02-09

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Cheese

Servings

2 serving(s)

Total time

20 min

prep 15 min

Calories / serving

321 kcal

Ingredients (11)

serves

2 -3 ounces mixed baby greensmixed-greens
1/2 ripe pear, cored, sliced thinpear
1/4 cup pecans, toasted, coarse choppedpecan
4 tablespoons gorgonzola, crumbledgorgonzola
1 tablespoon balsamic vinegarbalsamic-vinegar
1 tablespoon rice vinegarvinegar
2 tablespoons honeyhoney
2 teaspoons Dijon mustarddijon-mustard
1 tablespoon walnut oilwalnut-oil
saltsalt
pepperpepper

Instructions (6 steps)

01Place all the dressing ingredients in a small container with a tight fitting lid and shake vigorously to blend.
02Add salt and pepper to taste.
03If not serving immediately, place the dressing in refrigerator. Before serving, allow the dressing to sit at room temperature for 30 minutes.
04Layer chilled salad plates with the baby greens and top with thinly sliced pears.

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Rich recipe — supports nutrition-aware planning.