Sleeping Frog Farms

Real Fruits and Vegetables – Cascabel, Arizona

Radicchio, Spinach, and Pear Salad with Gorgonzola and Carmelized Pecans


  • 1 head radicchio, cored and chopped
  • Fresh spinach leaves, coursely chopped
  • 3 ripe pears, cored and sliced
  • 1/4 red onion, thinly sliced
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons olive oil
  • Salt and pepper, to taste
  • 6 ounces crumbled Gorgonzola
  • 1/2 cup caramelized pecans*
Caramelized Pecans:
  • 1/2 cup sugar
  • 2 tablespoons water
  • 1 cup pecan halves, lightly toasted*


    1. In small saucepan, heat vinegar and oil gently over medium heat until hot; immediately pour dressing over salad and toss until evenly dressed. Season with salt and pepper and serve at once.
    2. Carmelized Pecans – Lightly grease a rimmed cookie sheet. Set aside. In a small saucepan bring sugar and water to a boil. Increase heat to medium-high and cook syrup without stirring until mixture turns golden, about 10 minutes. Remove from heat. Stir in pecans, then spread pecans in a single layer on prepared sheet. Let stand until cool, then break into small pieces. Makes 1 cup. Store covered at room temperature.

Leave a Reply

You must be logged in to post a comment.