Peach, Gorganzola & Pecan Salad

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 6

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Recipe courtesy of Molly Fowler, The Dining Diva

Recipe Rating

  • (1 Rating)

Ingredients

  • Salad:
  • 1½ Cups Pecans (halves or coarsely chopped)
  • 2 Tbsp Unsalted butter, melted
  • 2 tsp Sugar
  • Dash Cayenne pepper (optional)
  • Salt and pepper to taste
  • 2 Large Ripe peaches, peeled and thinly sliced
  • 8 oz Gorgonzola cheese, crumbled
  • Mixed Spring greens
  • Vinaigrette:
  • ¼ Cup Sugar
  • 1/3 Cup Cider vinegar
  • 1 tsp Dry mustard
  • 1 Clove Garlic, minced
  • Salt and pepper to taste
  • 1 Small Stalk celery, chopped
  • Dash Tabasco sauce
  • ¾ Cup Texas Pecan Oil

Instructions

  • 1. Preheat oven to 350°.
  • 2. In a bowl, combine pecans, butter, sugar, cayenne, salt and pepper. Stir until nuts are coated.
  • 3. Spread out on a baking sheet and bake for 10-12 minutes or until lightly browned. Set aside to cool.
  • 4. To prepare vinaigrette, place all ingredients except oil in the bowl of a food processor or in a blender. Process until combined and celery is puréed.
  • 5. With machine running, add oil in a slow and steady stream. Blend until emulsified.
  • 6. Refrigerate to chill before serving.
  • 7. If dressing separates, shake well or re-process in food processor.
  • 8. Arrange salad greens on a large platter. Top with peaches, cheese, and pecans. Drizzle with vinaigrette.
  • Servings : 6
  • Ready in : 30
  • Course :
  • Recipe Type :

Instructions

  • 1. Preheat oven to 350°.
  • 2. In a bowl, combine pecans, butter, sugar, cayenne, salt and pepper. Stir until nuts are coated.
  • 3. Spread out on a baking sheet and bake for 10-12 minutes or until lightly browned. Set aside to cool.
  • 4. To prepare vinaigrette, place all ingredients except oil in the bowl of a food processor or in a blender. Process until combined and celery is puréed.
  • 5. With machine running, add oil in a slow and steady stream. Blend until emulsified.
  • 6. Refrigerate to chill before serving.
  • 7. If dressing separates, shake well or re-process in food processor.
  • 8. Arrange salad greens on a large platter. Top with peaches, cheese, and pecans. Drizzle with vinaigrette.

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  • Average Rating

    (5 / 5)

One Response to Peach, Gorganzola & Pecan Salad

  1. Texas Pecan Oil July 12, 2015 at 2:38 pm #

    easy and delicious!

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