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BelGioioso Cheese, Inc

 

Crumbly Gorgonzola,
Pear and Pecan Salad

  • Home
  • Our Family of Cheeses
    • American Grana®
    • Artigiano®
    • Asiago
    • Asiago Fresco™
    • Auribella®
    • Burrata
    • CreamyGorg®
    • Crescenza-Stracchino™
    • Crumbly Gorgonzola
    • Extra Aged American Grana®
    • Fontina
    • Fresh Mozzarella
    • Fresh Mozzarella, Prosciutto and Basil Roll
    • Gorgonzola with Cow and Sheep's Milk
    • Smoked Fresh Mozzarella
    • Unwrap & Roll­®
    • Italico™
    • Kasseri
    • Mascarpone
    • Parmesan
    • Pepato
    • Peperoncino®
    • Provolone
    • Provolone Extra
    • Ricotta con Latte®
    • Ricotta Salata
    • Romano
    • Snacking Cheeses
    • Specialty Blends
    • Stracciatella
  • Foodservice
  • Recipes
  • Cheese Claims and Handling Tips
  • Nine Secrets of BelGioioso
  • Cheese Awards
  • Compliments and Complaints
  • Employment Opportunities
  • Product Locator
  • Privacy Policy

 
 
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Ingredients

1/2 cup pecans
1/2 cup sugar
4 cups spring green salad mix
1/4 cup olive oil
1 Tbsp. balsamic vinegar
Salt and pepper
4 oz. BelGioioso Crumbly Gorgonzola cheese
1 fresh ripe pear, thinly sliced

Directions

Preheat oven to 350˚F. Spread out pecans on a baking sheet. Place in oven to toast, stirring once or twice, about 3-5 minutes. Remove from oven and set aside. In a medium saucepan, heat sugar until it turns liquid, take off the heat and add the toasted pecans to coat, stirring quickly. Return coated pecans to baking sheet, and separate nuts when cool. In a large salad bowl, toss salad greens with olive oil and balsamic vinegar. Salt and pepper to taste. Add BelGioioso Crumbly Gorgonzola, sugared pecans and fresh pear slices. Serve immediately.

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