Pear, Gorgonzola and Sweet and Spicy Pecan Salad

Chef Patrick Mould shares his recipe for Pear, Gorgonzola, and Sweet and Spicy Pecan Salad with Cane Syrup Herb Vinaigrette.

By LouisianaTravel.com
Ingredients:
  
3 tablespoons unsalted butter
1 tablespoon minced garlic
2 tablespoons brown sugar
2 tablespoons sugar
2 tablespoons hot sauce
1 tablespoon chili powder
½ teaspoon salt
3 cups pecan halves *
assorted greens for four servings
4 large tomato slices
2 large firm pears, peeled, cored and cut into slices
8 tablespoons Gorgonzola cheese
 
Directions:
Preheat oven to 350°F.
  1. In a sauté pan, stir together the first seven ingredients and heat until butter is melted. Lower the fire and simmer for 1 minute.
  2. Toss the pecans with melted butter mixture.  Place on a cookie sheet pan and roast in the oven for 10 minutes.  Remove the pecans from oven and allow pecans to cool.
  3. Place a portion of assorted greens on each of the four plates and garnish with tomato.
  4. Place several pear slices over assorted greens and top with 2 tablespoons of pecans and 2 tablespoons Gorgonzola cheese.  Drizzle each salad with Cane Syrup Herb Vinaigrette (recipe follows).
* You will have extra pecans leftover. Store the pecans you don’t use for this salad in an airtight container and refrigerate or freeze for later use.
 
Cane Syrup Herb Vinaigrette
 
Ingredients:
3 tablespoons cane syrup
1 tablespoon Dijon mustard
1 tablespoon minced garlic
2 tablespoons balsamic vinegar
1 tablespoon fresh basil
1 tablespoon fresh oregano
2 teaspoons fresh thyme
1 teaspoon Cajun Seasoning
¼ teaspoon black pepper
¼ teaspoon salt
1 cup  extra-virgin olive oil
 
Directions:
  1. Combine all ingredients except the oil in a container with a lid.  Tightly seal the lid and shake the ingredients until blended.
  2. Add the olive oil; replace the lid and shake until all of the oil is incorporated.
 Watch Chef Mould make this delicious salad on our YouTube Channel.