Listen, the Falafel Bowl is great, but sometimes you need a salad that walks into the room and demands respect. That’s this salad. It’s a riot of flavor, combining that aggressive, beautiful funk of Gorgonzola with the perfect, silky slide of a ripe pear and the absolute mandatory crunch of candied nuts. It’s the whole darn spectrum! I used to think salads had to be savory, but this sweet-and-savory marriage? It’s the only way. Honestly, the first time I made this for a dinner party (which was chaos, naturally—I nearly spilled the balsamic glaze all over my white rug), I forgot to let the candied pecans cool. I tried to chop them when they were still sticky-hot, and they just gummed up into one giant, sad caramel ball. Total rookie mistake! But I learned! Now I know that moment when the sugar crackles and hardens on the sheet pan is when the magic is ready. We’re gonna balance the sharp acidity of the dressing with the sweet, deep flavor of the nuts. You deserve this kind of elegant, yet entirely simple, texture bomb.
🎯 QUICK FACTS TABLE
| Component | Time Estimate |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 5 minutes (for candying!) |
| Total Time | 15 minutes (plus cooling time) |
| Servings | 4 Satisfied People |
| Difficulty | Easy Peasy |
📝 INGREDIENTS SECTION
For the Crisp Base & Sweet Fruit
- 6 oz Spring Mix or Butter Lettuce (I prefer Butter Lettuce; the leaves are so velvety and tender, they hold the dressing better.)
- 2 Ripe Pears (Bosc or Anjou work best—you want them firm enough to slice but soft enough to melt in your mouth. Don’t use soft Bartletts, they’ll turn to mush!)
- 1/2 cup Gorgonzola Cheese (Crumbled, duh! Get the good stuff, the one that smells a little pungent—that’s the funk we need.)
For the Candied Pecans (MANDATORY!)
- 1/2 cup Pecan Halves (Don’t even bother with walnuts, they’re too dense! Pecans are light and buttery.)
- 2 tbsp Brown Sugar (Just regular stuff, but make sure it’s packed down in the spoon.)
- 1 tbsp Butter (I use unsalted, but seriously, use whatever you got.)
For the Tangy Balsamic Vinaigrette
- 1/4 cup Olive Oil (Extra Virgin is essential here; you’ll taste the grassiness.)
- 2 tbsp Balsamic Vinegar (Aged if you can swing it, but if not, just use the cheap stuff—we’re adding sweetener anyway!)
- 1 tsp Dijon Mustard (This is the secret emulsifier! It makes the sauce silky.)
- 1 tbsp Maple Syrup or Honey (The sweet balance to the Gorgonzola’s sharpness.)
- Salt and Pepper (To taste, but be aggressive—cheese needs salt!)
👩🍳 HOW TO COOK!
- Candy the Nuts (The Quick Sizzle): Melt the butter in a small skillet over medium heat. When it starts to sizzle happily, dump in the brown sugar and the pecans. Stir constantly—you’ll hear the sugar start to crack and bubble. Keep going for about two minutes until the pecans are coated and they smell deeply, sweetly toasty. Immediately dump them onto a piece of parchment paper and spread them out. Do not touch them! You want them to cool completely so you get that perfect, brittle snap.
- Whisk the Vinaigrette: In a small bowl, combine the balsamic vinegar, Dijon, maple syrup, salt, and pepper. Now, get that whisk going! Start whisking aggressively and slowly drizzle in the olive oil. You’re trying to create a unified, sheeny emulsion. Keep whisking until you can hear that satisfying slap of the oil and vinegar finally binding together. Taste it, ya hear? If it’s too sweet, add a tiny bit more vinegar.
- Prep the Pear: Slice those beautiful pears in half and scoop out the seeds. Now, slice them thinly. You want the slices to be delicate—they should feel slippery and tender in your hand. I sometimes get distracted and forget the seeds. Don’t be me, get the seeds out!
- Assemble and Devour: Get your big serving bowl ready. Gently toss the lettuce with half the dressing. Only half! We don’t want a soggy mess, okay? Arrange the dressed greens on the plate. Then, artfully fan out those thin pear slices, crumble the Gorgonzola over the top (the more blue veins, the better the tang!), and finally, roughly chop those now-cooled, brittle candied pecans and sprinkle them everywhere. Drizzle the remaining dressing lightly over the cheese and fruit. That’s the whole darn thing!
📊 NUTRITION & TIPS
Pro-Tips: Little Tweaks, Big Results
- Substitution/Time Saver: Look, if candying nuts sounds like too much trouble (even though it’s the only way), you can skip the cooking step and just use a bag of store-bought honey-roasted pecans. I’ve done it in a pinch, and while they don’t have that incredible brittle crunch, it’s faster, and I’m a huge fan of getting dinner on the table without a meltdown.
- Essential Technique Tip: The key to this salad is temperature control and texture contrast. Don’t serve this salad immediately after taking the cheese out of the fridge. Let the Gorgonzola sit at room temperature for 15 minutes before crumbling it. When it’s slightly warmer, the aroma is stronger and the texture is softer and creamier, which makes it pair perfectly with the cool, crisp lettuce and the hot, sugary pecans.
❓ READERS ASKED, WE ANSWERED
Q: I don’t love Gorgonzola (the smell is too intense!). What’s a good substitution that gives the same vibe?
A: I understand! That aggressive funk isn’t for everyone, but don’t give up on the salad! The entire point of this recipe is the contrast between creamy, salty, and sharp, so you need something that still has a good tangy punch. The only substitution I’ll allow is Goat Cheese (chevre) or a very sharp Feta. They are salty, creamy, and have that necessary zing to cut through the sweetness of the pears and nuts. Just make sure whatever you choose is soft enough to crumble easily and provides that immediate hit of bright, salty flavor. Now go make some magic!