The Minimalist | Fresh Pear, Pecan & Gorgonzola Salad

The Minimalist

Chef Rory Tierney | The Turtle Club

Hydroponic buttercrunch lettuce sprinkled with candied pecans and Gorgonzola crumbles, topped with slivered pears and tossed in a citrus vinaigrette.

Photography by Vanessa Rogers

The Turtle Club, Naples - Fresh Pear, Pecan & Gorgonzola Salad from Chef Rory Tierney

Fresh Pear, Pecan & Gorgonzola Salad

  • 1/2 head chopped hydroponic bibb lettuce (also known as buttercrunch lettuce)
  • 2 oz. crumbled Gorgonzola cheese
  • 2 oz. candied pecans
  • 7-8 thinly sliced pieces of Bartlett pear
  • 1 oz. citrus vinaigrette

To make candied pecans:

  1. Melt equal parts brown sugar and butter in saucepan to make caramel sauce.
  2. Add a dash of vanilla extract.
  3. Toss pecans in caramel sauce pan to coat. 
  4. Brown pecans until toasted.
  5. Remove toasted pecans from pan and let cool.


To make citrus vinaigrette:

  1. Use 4 oz. of your favorite white balsamic vinaigrette
  2. Add 1-2 oz. of citrus juice (we use orange juice concentrate)
  3. Whisk together.


To put salad together:

  1. Mix citrus vinaigrette with lettuce and sliced pears.
  2. Arrange on plate and top with Gorgonzola cheese and candied pecans.


For more springtime salads, click here.


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