Salad with Gorgonzola and Fresh Toasted Pecans

Wash and dry the greens and put them in the serving bowl.

Add the gorgonzola crumbles trying to keep them in a pile on top of the greens.

Break the pecans into pieces and dry roast them in a pan over medium heat until they become fragrant. Shake the pan regularly but let them get nice and brown. Not quite burned but close to it.

Remove the pan from the stove and immediately put a couple of dashes of sugar on the pecans.

Pour the hot pecans on top of the gorgonzola.

Add some fresh ground pepper.

Cut the Asian Pear into small cubes and place on top of the salad. If you can’t find an Asian Pear, any pear will do.

Immediately pour the olive oil over the pecans and the gorgonzola. This will really get the flavor of the cheese and the pecans through the salad. It’s important to add the oil while the pecans are hot. Depending on the type of salad greens you use will depend on the amount of olive oil you will use. For this salad we like it with a bit more oil than we normally use.

Add the vinegar and toss to mix.