Ingredients:

  • 6 oz (170g) mixed salad greens
  • 2 ripe pears (approx. 300g)
  • 4 oz (115g) Gorgonzola cheese
  • ½ cup (60g) candied walnuts
  • Optional: ¼ cup (40g) dried cranberries or cherries
  • ½ cup (60g) walnut halves
  • 2 tablespoons (30ml) maple syrup or honey
  • 1 tablespoon (15g) unsalted butter
  • Pinch of sea salt
  • 3 tablespoons (45ml) extra virgin olive oil
  • 2 tablespoons (30ml) balsamic vinegar
  • 1 teaspoon (5ml) Dijon mustard
  • 1 clove garlic, minced
  • ½ teaspoon (2.5ml) honey or maple syrup
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Melt butter, maple syrup/honey, and salt in a small saucepan. Add walnuts and cook, stirring constantly, until syrup thickens and walnuts are coated (about 5-7 minutes). Spread walnuts on parchment paper to cool and prevent sticking. Let cool completely and break up any clumps.
  2. Whisk together olive oil, balsamic vinegar, Dijon mustard, garlic, honey/maple syrup, salt, and pepper in a small bowl.
  3. In a large bowl, combine the salad greens, sliced pears, crumbled Gorgonzola, candied walnuts, and optional dried cranberries/cherries. Drizzle with the balsamic vinaigrette. Toss gently to coat.
  4. Divide the salad among serving plates and serve immediately.