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Mixed Field Green Salad with Grapes, Candied Pecans & Gorgonzola

A simple summer salad that balances sweet, savory, creamy, and crunchy. The juicy grapes, buttery pecans, and tangy Gorgonzola come together with a classic balsamic vinaigrette for a salad that feels fresh but still comforting.
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Ingredients Method

Ingredients
  

Salad
  • 6 cups spring mix or field greens
  • 1 cup red grapes halved
  • ½ cup candied pecans roughly chopped
  • ½ cup crumbled Gorgonzola cheese
  • ¼ small red onion thinly sliced
  • 1 ripe pear thinly sliced (optional)
Balsamic Vinaigrette
  • ¼ cup balsamic vinegar
  • ½ cup olive oil
  • 1 tsp Dijon mustard
  • 1 tsp honey optional, for sweetness
  • 1 small garlic clove minced
  • Salt and pepper to taste

Method
 

  1. Add the spring mix to a large salad bowl.
  2. Layer the grapes, candied pecans, Gorgonzola, red onion, and pear slices over the greens.
  3. In a small bowl or jar, whisk together the balsamic vinegar, olive oil, Dijon mustard, honey, garlic, salt, and pepper until combined.
  4. Drizzle the vinaigrette over the salad just before serving.
  5. Toss gently and enjoy.
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