Ingredients for Baby Greens With Pears Gorgonzola And Pecans
- 5 ounces baby greens
- 1 ripe pear
- 1/4 cup pecan halves
- 2 ounces crumbled Gorgonzola cheese
- Balsamic Vinegar
- Rice Vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- Walnut Oil
- salt to taste
- freshly ground black pepper to taste
- 1 tablespoon apple cider vinegar
- 3 tablespoons olive oil
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How to Make Baby Greens With Pears Gorgonzola And Pecans
- In a small bowl or jar with a tight-fitting lid, whisk together 2 tablespoons honey, 1 tablespoon Dijon mustard, 3 tablespoons olive oil, 1 tablespoon apple cider vinegar, and a pinch of salt and pepper.
- Toast 1/4 cup pecan halves in a dry skillet over medium heat for 5-7 minutes, or until fragrant and lightly browned. Set aside to cool.
- Wash and thoroughly dry 5 ounces of baby greens.
- Thinly slice 1 ripe pear and set aside.
- Arrange the baby greens on chilled plates.
- Top with pear slices, 2 ounces crumbled Gorgonzola cheese, and toasted pecans.
- Drizzle with honey mustard dressing to taste.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
98g
Fat
23g
Carbs
10g
