Pear gorgonzola salad with maple candied pecans

This easy salad is full of delicious textures and flavors. Perfect for so many occasions.

📝 Ingredients

• 1/4 cup pecans
• 1 tsp maple syrup
• 1 tbsp olive oil
• 1/2 tbsp balsamic vinegar
• 1 tsp maple syrup
• 1/2 pear
• 2 handfuls arugula (rocket (approx))
• 1 oz gorgonzola ((approx))

👨‍🍳 Instructions

1. 1--- For maple candied pecans (can make ahead) ---
2. 2First prepare a baking sheet or other flat surface with some parchment paper. Toast the pecan halves or pieces in a dry skillet/frying pan for a couple minutes until they are starting to smell slightly toasted. Drizzle over the 1/2 tbsp maple syrup and toss the nuts with a plastic spatula so they become coated. Remove from heat.
3. 3Tip the pecans on to the parchment and spread out so they are separated then leave to cool. If any are slightly stuck, they will separate best once fully cooled. The nuts can be made a week or two ahead and stored in an airtight container.
4. 4--- To make salad ---
5. 5Remove the core from the pear then cut into slices - you can cut across to make quarter moons or cut as long lengths, as you prefer.
6. 6Place the arugula in the bottom of your serving plate(s), top with the pear and crumbled gorgonzola. You can either scatter the pear or fan out slices, as you prefer. Top with the candied pecans.
7. 7Whisk together the olive oil, balsamic vinegar and maple syrup and drizzle over the top.