CARAMELIZED PEARS AND GORGONZOLA SALAD

Ek sal hierdie slaai hoogs aanbeveel, was ongelooflik lekker.

Vinaigrette:
¼ cup extra-virgin olive oil
2 tablespoons white wine vinegar
½ teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon honey (or to taste)
Caramelized Pears:
2 tablespoons butter or margarine
4 firm ripe pears, peeled, quartered, cored and cut into eighths
1 teaspoon sugar
Salad:
8 cups mixed spring greens
½ cup thinly sliced red onion
½ cup coarsely chopped candied pecans (from 5-oz bag)
½ cup crumbled Gorgonzola cheese

In small bowl, beat vinaigrette ingredients with wire whisk. Cover and refrigerate up to 24 hours.

In 12-inch nonstick skillet, melt butter over high heat. Add pears and sugar; cook and stir 6 to 8 minutes or until fruit is tender and golden. Cool slightly.

In large salad bowl, toss greens, onion and half the vinaigrette. Transfer to large platter. Arrange pears, pecans and cheese over greens. Drizzle with remaining vinaigrette. Serve immediately.

Nota:
Vars pere gekook in ‘n bietjie water met 1 teelepel suiker tot net sag maar nog ferm.

Recipe tested and photo: Malinda Marjee Walker