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Grilled Peppered Pear Salad & Spiced Georgia Pecans



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2 pears, peeled and cored
2 cups water
1/4 cup white wine
1/2 each lemon
1 tsp. olive oil
1/4 cup extra virgin olive oil
1/4 tsp. fresh ground black pepper
1 cup 1 tbsp. vegetable oil, divided
3/4 cup pears
1/8 cup sugar
1/2 tsp. salt, or to taste
1/2 tsp. cumin
1/3 tsp. crushed red pepper
1/3 cup raspberry vinegar
1 tbsp. honey
1/4 cup sundried cranberries
4 cups mesclun greens
2 oz. Gorgonzola cheese crumbled


  1. 1
    Peppered Pears: Place cored pears, water, wine, and lemon in a sauce pan, bring to a boil and simmer until pears can be pierced with a knife but still offer a little resistance, approximately 15 minutes. Remove from liquid, roll in 1 tsp. olive oil and dust with black pepper. Grill lightly over charcoal grill for 2 minutes on each side.
  2. 2
    Spicy Pecans: In a large sauté pan, toss nuts with sugar and oil. Cook over high heat, shaking pan constantly until sugar is caramelized and nuts are toasted, taking caution not to burn. Immediately add spice mixture, tossing to completely coat the nuts. Remove from heat and let cool.
  3. 3
    Vinaigrette: In a mixing bowl, place vegetable oil, extra virgin olive oil, raspberry vinegar, honey and cranberries. Whisk together. Check seasoning for salt and pepper.
  4. 4
    Salad: Toss greens with enough vinaigrette to coat the greens. Slice the pear and divide among salads, sprinkle pecans and Gorgonzola over salad.


Guillermo Thomas

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cuisines North & South American
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