Description
A recipe for Radicchio, Spinach and Pear Salad with Gorgonzola and Caramelized Pecans

Ingredients

• 1 head Royal Rose radicchio, cored and chopped
  
• 1 10-oz. bag fresh spinach leaves, chopped
  
• 3 ripe pears, cored and sliced
  
• 1/4 red onion, thinly sliced
  
• 3 tablespoons balsamic vinegar
  
• 3 tablespoons olive oil
  
• Salt and pepper, to taste
  
• 6 ounces crumbled Gorgonzola
  
• 1/2 cup caramelized pecans*
  
• Caramelized Pecans:
  
• 1/2 cup sugar
  
• 2 tablespoons water
  
• 1 cup pecan halves, lightly toasted*

Preparation
In small saucepan, heat vinegar and oil gently over medium heat until hot; immediately pour dressing over salad and toss until evenly dressed. Season with salt and pepper and serve at once.

Carmelized Pecans

Lightly grease a rimmed cookie sheet. Set aside. In a small saucepan bring sugar and water to a boil. Increase heat to medium-high and cook syrup without stirring until mixture turns golden, about 10 minutes. Remove from heat. Stir in pecans, then spread pecans in a single layer on prepared sheet. Let stand until cool, then break into small pieces. Makes 1 cup. Store covered at room temperature.

*To toast nuts, place on a shallow baking sheet and bake at 350 degrees F. for 10 minutes, until fragrant.

Nutrition
no information available

Serves
8 servings

Variations
no information available