Pear, Apple and Gorgonzola Salad with Candied Pecans and Cranberry Vinaigrette Dressing

I love a special salad during the holidays. If you are a fan of cranberry flavor, you will love this salad. It has a tart, sweet and salty thing going on, which I love. 

Pear, Apple and Gorgonzola Salad with Candied Pecans and Cranberry Vinaigrette Dressing
recipe adapted from Southern Living
Serves 8-10 as a first course

For the dressing:
1  cup canned whole berry cranberry sauce
1/2  cup orange juice
1/4  cup balsamic vinegar
1/4  cup olive oil
1  tablespoon brown sugar
2  teaspoons peeled and grated fresh ginger
1/2  teaspoon kosher salt

For the Candied Pecans:
2  tablespoons butter
1/4  cup real maple syrup
1/2  teaspoon kosher salt
1  cup pecan halves

Other salad ingredients:
10 ounces mixed gourmet baby salad greens
2  tablespoons orange juice
1  large Bartlett pear, thinly sliced
1  large apple, thinly sliced (I used Honeycrisp)
1  container (4 ounces) Gorgonzola cheese
1/2  cup dried Craisins
8  slices bacon, cooked and crumbled

For the Dressing:
In a small bowl, combine all the ingredients and whisk well until thoroughly combined.

For the Candied Pecans:
In a medium sized skillet over medium-low heat, melt the butter and add the rest of the ingredients. Cook about 7 minutes, until the syrup caramelizes and the pecans are brown. Transfer to a plate lined with wax paper to cool. 

For the Salad:
Toss lettuce in a large bowl with the dressing. You will probably have some leftover. Divide the lettuce between 8 plates. Mix the 2 tablespoons orange juice with the pear and apple slices and divide evenly between the salads. Top each salad with Gorgonzola cheese, Craisins and bacon.

Enjoy!

Kim

Shared at these great parties:
Our very own Weekend Potluck
Mandy's Recipe Box Totally Tasty Tuesdays
Walking on Sunshine Foodie Friends Friday
The Chicken Chick Clever Chicks Blog Hop
Everyday Mom's Meals Church Supper
Gooseberry Patch Thanksgiving Recipe Roundup
White Lights on Wednesday Wednesday Whatsits