This salad is delicious in the fall when Gala apples are in season. The dressing has just the right mix of tang and sweet, and the candied pecans add a crunch with just a bit of spice. This is a delicious fall salad!
1/4 cup red wine vinegar
2 garlic cloves
1/4 cup whole grain mustard
1/3 cup honey
3/4 cup canola oil
In a blender combine the first 4 ingredients and blend to combine. In a slow stream add the oil until it's fully incorporated. Season with salt and pepper to taste.
1 cup pecans
1/3 cup sugar
1 tablespoon Sriracha
Preheat oven to 350 degrees. Lightly coat a rimmed baking sheet with oil or cooking spray. Bring a small pot of water to a boil, add the pecans and cook for 2 minutes. Drain through a colander then toss with the sugar and Sriracha. Spread nut mixture onto prepared baking sheet, and bake for about 25 minutes. Stir the nuts several times while baking.
2 Gala apples, cored and chopped
2 pears, cored and chopped
1 head romaine lettuce, shredded
1/4 cup crumbled Gorgonzola cheese
Combine apples, pears and romaine in a bowl, then lightly toss with dressing--reserve some dressing to pass at the table for those who want more. Serve topped with the pecans and Gorgonzola. Serve immediately.