1/2 cup olive oil
1/4 cup raspberry vinegar
3 tbsp. sugar
4 tsp. Dijon mustard
1/2 tsp. salt
dash of freshly ground pepper
2/3 cup sugar
1/2 cup pecan halves (or walnuts)
8 cups mixed greens or I just use romaine
6 oz. Gorgonzola cheese, crumbled
2 large Bosc or Anjou pears, cored & thinly sliced ( I sometimes cube it for a large salad)
In a medium bowl, whisk together the first 6 ingredients: refrigerate covered.
Heat 2/3 cups sugar in a small skillet over medium heat until sugar melts. Stir in pecans until well coated. Spread on buttered foil or parchment paper. When cool, chop into bite-size pieces, set aside.
To serve: Divide greens among 8 salad plates, top with Gorgonzola. Fan the pear slices on top and sprinkle with caramelized pecans. Drizzle with vinaigrette over salads, serve immediately.
I also put the greens in a bowl, add cubed pear, Gorgonzola and pecans. Toss with dressing. Serve immediately.
YUMMY!
Submitted by: Joanna
