Prep time: 10 min
Cook time: 10 min
Serves: 6
INGREDIENTS
FOR THE DRESSING:
2 tbsp extra-virgin olive oil
1 tbsp apple cider vinegar
1 tsp Cape Coastal Orange Blossom Honey
½ tsp dijon mustard
¼ tsp salt
¼ tsp black pepper
FOR THE SALAD:
¾ cup pecan nuts (75 grams)
2 pears ripe but firm
1 tsp butter
1 tsp Cape Coastal Orange Blossom Honey
¼ tsp salt
4 cups mixed lettuce
4 tbsp gorgonzola
4 tsp pomegranate seeds
METHOD:
2. Heat a dry skillet or frying pan over medium heat. Do not add any oil.
3. Add the pecans to the skillet and toast them for a few minutes, shaking the pan often. Toast until the pecans become fragrant and golden, taking care not to let them get too dark as they can burn quickly. Set the toasted pecans aside.
4. Core the pears and slice them thickly.
5. In the same skillet, add the butter, honey, and salt. Allow the butter to melt, then add the pear slices to the skillet. Let them cook and bubble until the pears turn golden and the honey reduces, turning them once. If needed, cook the pears in batches and add a little more butter and honey.
6. Divide the lettuce between plates or add it all to a serving dish.
7. Arrange the cooked pear slices, toasted pecans, gorgonzola cheese, and pomegranate seeds on top of the lettuce.
8. Drizzle the salad with the prepared dressing.
9. Serve and enjoy!