Pear and Pecan Salad

Yield: 12 Servings


½ cup Flying Olive Pomegranate-Quince, Cranberry Pear, Honey Ginger, Gravenstein Apple, or Grapefruit Balsamic Vinegar

1/3 cup Flying Olive Lemon, Lime, or Herbs de Provence Extra Virgin Olive Oil

1 tsp Dijon mustard

1 Tbsp Flying Olive Maple Balsamic Vinegar

1 tsp kosher salt

½ -1 tsp sugar or other sweetener, to taste

12 ozs frisee or other greens, trimmed and torn (mixed greens shown in photo)

2 Pears or Asian pears, halved and then thinly sliced

1 cup toasted pecans

½-3/4 cup crumbled gorgonzola cheese, if desired (the photo shows the salad without cheese)


Whisk together the Flying Olive White Balsamic Vinegar and Olive Oil of Choice, Dijon mustard, Flying Olive Maple Balsamic Vinegar, and salt. Taste and add sweetener if desired.

In a large serving bowl, combine the frisee or other greens, pears, and pecans. Drizzle dressing over the salad and toss well to coat. If desired, sprinkle cheese on top and give it another quick toss.


Submitted by Chuck L.