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Winter Greens with Poached Pears, Butter and Turbinado Toasted Pecans, Blue Cheese and Balsamic Vinaigrette is the perfect, elegant winter-inspired salad!


Total time

0 minutes


  • balsamic VINAIGRETTE
  • ⅓ cup good balsamic vinegar
  • ½ cup canola or vegetable oil
  • ½ cup extra-virgin olive oil
  • 1 tablespoon dijon mustard
  • 2 tablespoon honey
  • 2 cloves garlic (minced)
  • salt and freshly ground black pepper
  • Pecans
  • 1 cup pecan halves and pieces
  • 2 tablespoons unsalted butter
  • 1 tablespoon turbinado sugar
  • salad
  • 8 cups mixed baby greens (with kale and Swiss chard)
  • 2 red wine poached pears from [url] this recipe ∞
  • 1 cup pecan halves and pieces


  2. Whisk together vinaigrette ingredients. Adjust with honey, salt and pepper as desired. Set aside.
  4. Heat the butter in a small non-stick skillet over medium-low heat. Add the pecans and the sugar and cook, stirring often until the pecans begin to brown slightly. (They can burn very quickly!) Transfer to a plate, spread out slightly (it's okay if they're touching) and let cool.
  5. SALAD
  6. Gently toss baby greens with 1/4 cup balsamic vinaigrette. Divide greens evenly among 4 plates. top with pear wedges, blue cheese and pecans. Pass additional vinaigrette at the table.

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