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Fruit, Pecans & Mixed Greens with Gorgonzola Vinaigrette


For the Sweet Heat Pecans

  • 2 TBSP butter
  • 1/4 cup brown sugar
  • 1/2 tsp cayenne pepper
  • 1/2 tsp salt
  • 1 tsp water
  • 1 cup pecan halves

For the Gorgonzola Vinaigrette

  • 1/2 cup California Olive Ranch extra virgin olive oil
  • 3 TBSP balsamic vinegar
  • 4 oz Gorgonzola cheese, crumbled
  • 1/2 tsp salt
  • 1/4 tsp black pepper

For the Salad

  • 6 cups mixed greens
  • 2 ripe red pears, diced
  • 1/4 cup dried dates, chopped


For the pecans:
  1. Butter a baking sheet, set aside. In a large non stick skillet, combine 2 TBSP butter, brown sugar, cayenne, salt and water. Bring to boil, stir until sugar is dissolved, approximately 2 minutes. When mixture is bubbly and foamy, add pecans. Cook and stir for 1-2 minutes. Spoon pecans onto prepared baking sheet, spreading out to separate. Let cool.
For the gorgonzola vinaigrette
  1. In a large glass measuring cup, combine all vinaigrette ingredients; whisk to combine. Set aside.
For the salad
  1. In a large bowl, place mixed greens, top with diced pears, dates and pecans. Pour vinaigrette over and toss.

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