Pear and Gorgonzola Salad

Pear and Gorgonzola Salad with Candied Pecans

*Lemon Vinaigrette Dressing can be used (recipe available on site).

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Ingredients:

• 1 head Arugula, Boston Bibb lettuce, or similar

• 2 pears, peeled and sliced

• 1 tablespoon butter

• 1 tablespoon brown sugar

• 1 bag or box arugula lettuce

• 3oz gorgonzola cheese, crumbled

• 1 package candied pecans (ex. Wegmans 5-6oz package)

• 4oz vinaigrette dressing

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Steps:

1. Melt the butter in a skillet and over medium-heat cook the pears until softened, about 5 minutes.

2. Add the brown sugar, stir, and cook until sugar is melted and coats the pears.

3. Place arugula in a large mixing bowl and dress with the vinaigrette dressing.

4. Line each serving plate with a leaf or two of Boston Bibb lettuce.

5. Place arugula onto the Bibb lettuce, place the pears on top, sprinkle with gorgonzola and pecans. Serve.

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Helpful Tips:

• Anjou, Bartlett, or Bosc pears are all good choices.

• Basic vinaigrette is 3-parts oil to 1-part vinegar or citrus. Optional ingredients are 1/2 teaspoon sugar or honey, Dijon mustard, thyme, cayenne.

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Author: The Calcagno Family