Pear and Gorgonzola Salad with Candied Pecans

Ingredients

• 6 Tablespoons Bellindora Gourmet Blend Olive Oil
• 3 Tablespoons Bellindora Champagne Pear Vinegar
• 1/4 teaspoon Dijon mustard
• 1 teaspoon fresh chopped thyme
• pinch of salt and pepper to taste
• 1-2 teaspoons lime or lemon juice
• 1/2 cup pecans
• 1 1/2 Tablespoon sugar
• pinch cayenne (optional)
• 8 cups field greens washed and dried
• 4 ounces gorgonzola cheese crumbled
• 1 ripe pear, washed and quartered into thin slices

Directions

Dressing: Whisk all ingredients for dressing together and season to taste with salt and pepper.

Candied Pecans: Heat the sugar and pecans over a medium heat until sugar begins to melt. Shake pan and stir pecans so that they are lightly coated with sugar, add pinch of cayenne if desired. When sugar begins to turn caramel colored. Turn off heat and dump nuts on a cookie sheet to cool. Break up nuts when cool.

Divide field greens or arugula between 4 plates. Arrange 1/4 sliced pear on each plate. Top with crumbled gorgonzola and candied pecans. Drizzle with salad dressing.