Spinach Pear Gorgonzola Salad with Pomagranate Vinaigrette

Have you ever had a really good salad that, in your mind, could actually be categorized as a dessert?  Not necessarily because it has a sweet dressing or sweet fixin’s, but because it triggers the “Wow, that is yummy and I can’t stop eating this” reflex.  I  LOVE salad, so this happens to me a lot!  I first version I had of this particular salad was at a restaurant about 3 years ago.  I raved so much about it that the restaurant probably should have given me a cut of their sales that year.  I’ve tried several recipes to recreate the one I had all those years ago, and I think I have nearly perfected it. You want the recipe? You got it!

Spinach Pear Gorgonzola Salad

1 bag baby leaf spinach

4 oz. gorgonzola cheese

1/3 sliced green onion

1 avocado (peeled and diced)

3 pears (cored and diced)

¾ c. candied pecans (See below for instructions)

Pomegranate Vinaigrette

2/3 c. olive oil

¼ c. Pomegranate Red Wine Vinegar

2 Tbs. Balsamic Vinegar

2 tsp. mustard (prepared)

2 clove garlic

3 tsp. white sugar

1 tsp. salt

¼ tsp. black pepper

How to Candy Pecans:

1 c. whole pecans

½ c. visit page white sugar

Before you start, prepare a cookie sheet with wax paper or parchment paper  for when the nuts a get off the heat. You’ll need to work fast and they’ll be hot. Heat up a large, thick skillet on low/medium heat until pan is hot.  Pour the sugar into the skillet and constantly stir until sugar starts to melt.  It is normal for the sugar to clump, just keep stirring.  Within a few minutes the sugar will begin to liquefy and caramelize in color. Once most of the sugar is in liquid form, turn off the heat and pour in the pecans. Continue to stir until the pecans are coated and glistening.  Pour the nuts onto the prepared sheet of wax or parchment paper and spread out.  Let them cool completely.  Serve whole or crush them for toppings.