Bacon Gorgonzola Pears Salad recipe is perfect if you want to add more greens to your diet. This tasty and delicious salad is full of the best toppings and balsamic vinaigrette that goes perfectly with it.
We’re in February now, and I hope that many of you still stick to your New Year’s resolutions strongly. This year my resolution is to eat salad on a regular base. This bacon Gorgonzola salad is my choice of the month!
With bacon, everything tastes just heavenly. Every crispy piece of bacon blended with these ingredients will be a joy to your senses. For my taste, the crunchier salad is the better, it’s all about texture for me. Roasted pecans are used for the topping in addition to the lovely crispy bacon. You can use them raw, but if you want you can bake them on a baking sheet for about five minutes.
Most of the salads i make are full of fruits. I love using pears or apples, and since we’re in the season right now i use dried cranberries also. For just the right amount of sweetness
A pound of baby spinach or spring mix are both perfect for the greens on this salad.
Ingredients
For the Salad
- 8 oz baby spinach or spring mix
- 2 fresh pears, sliced
- 1/2 cup pecans
- 1/2 cup dried cranberries
- 1/2 to 3/4 cup crumbled Gorgonzola cheese
- 9 slices bacon, cooked until crisp and crumbled
For the Dressing
- 1/3 cup balsamic vinegar
- 1 tablespoon minced shallot
- 2 teaspoons Dijon mustard
- 2 teaspoons granulated sugar
- Pinch of salt
- Freshly ground black pepper, to taste
Instructions
- Toast the pecans.
Preheat the oven to 350°F. Spread the pecans on a baking sheet and toast them for about 5 minutes, or until fragrant. Set aside to cool. - Cook the bacon.
Cook the bacon in a skillet over medium heat until crisp. Transfer it to a paper towel-lined plate, then crumble or chop it into bite-sized pieces once cooled. - Make the dressing.
In a small jar or bowl, combine the balsamic vinegar, minced shallot, Dijon mustard, sugar, salt, and black pepper. Shake or whisk until well mixed. - Assemble the salad.
In a large bowl, add the baby spinach or spring mix, dried cranberries, toasted pecans, crumbled Gorgonzola, and bacon. - Add the pears and dressing.
Just before serving, add the sliced pears and drizzle the dressing over the top. - Toss and serve.
Toss gently until everything is lightly coated, then serve right away.
Notes
- Add the pears right before serving so they stay fresh and don’t brown too quickly.
- Gorgonzola has a bold flavor, so start with less if you want a milder salad.
- You can use spring mix for a softer salad or baby spinach for a slightly heartier base.
- Toasting the pecans makes a big difference and brings out more flavor.
