A vibrant fall salad with pops of color and flavor. With glazed pecans and a maple-dijon dressing, it's a perfect to start your holiday meal!
Prep Time 20minutes
Cook Time 8minutes
Total Time 28minutes
For The Dressing
2tablespoonschampagne vinegar(can use white wine vinegar)
2teaspoonswhole grain dijon mustard
2tablespoonspure maple syrup
6tablespoons extra virgin olive oil
1/4 teaspoonblack pepper
For The Salad
2headslettucered leaf, green leaf or bibb work well.
1cupglazed spiced pecansrecipe on this site
For Gorgonzola Toasts:
1french baguettecut into 16 1/2-inch rounds
1cupcrumbled gorgonzola cheese
Make The Dressing:
In a small bowl combine the minced shallot and vinegar and let sit for 10 minutes. Add the mustard, syrup, salt, pepper and olive oil and whisk to combine. Set aside.
Make the Gorgonzola Toasts:
Preheat the oven to 375°. Brush the baguette slices lightly with olive oil on both sides. Place the bread on a baking sheet and toast until lightly browned, about 6 minutes. Top each slice of bread with 1 tablespoon of crumbled gorgonzola and return to the oven for an additional 5-6 minutes or until melted.
Assemble the salad:
Wash and dry the lettuce in a salad spinner. Tear the lettuce into 1-2" pieces and divide among 8 salad plates.
Sprinkle each dish with 2 tablespoons pomegranate seeds, spiced pecans and 1 tablespoon each of pepitas. Slice the pears in half, vertically. Use a melon baller to scoop out the seeds, place the pear halves on a cutting board, cut side down and slice very thin slices from stem to the base of the pear. Use 1/4 of each pear for each salad. Fan the pear slices over the salad. Drizzle with dressing and serve.