Bright, fresh, and full of flavor, this Citrus Harvest Salad is the perfect balance of sweet, tangy, and savory. Caramelized citrus gives the vinaigrette a rich depth, while crisp pears, bold gorgonzola, and crunchy glazed pecans add texture and contrast. It’s a showstopping salad that pairs beautifully with grilled fish or roasted chicken, making it a versatile dish for any occasion. Whether you’re serving it as a light lunch or a dinner side, this salad brings a vibrant, seasonal touch to the table.

Ingredients

For the Vinaigrette:

• 1 lemon, halved, with the bottom trimmed
• 1 medium orange, halved
• 1 tbsp sugar
• 1 tbsp sherry vinegar
• 2 tbsp Creole mustard
• 2 tsp honey
• 1 garlic clove, minced
• Kosher salt, to taste
• Ground black pepper, to taste
• 2/3 cup extra virgin olive oil

For the Salad:

• 6 cups packed mixed greens (such as frisée and radicchio)
• 1 small red onion, thinly sliced
• 1 pear, thinly sliced
• 2 oz crumbled gorgonzola
• 1/2 cup glazed pecans

Instructions

1. Caramelize the Citrus:
• Preheat the broiler with the oven rack 3–5 inches from the heat source.
• Pat the lemon and orange halves dry with a paper towel. Sprinkle the cut sides with sugar.
• Place them cut side up on a baking dish and broil for 5–8 minutes, until caramelized and slightly softened.
• Let them cool for 10 minutes.
2. Make the Vinaigrette:
• Squeeze the juice from the broiled citrus into a small bowl.
• Whisk in the sherry vinegar, Creole mustard, honey, and minced garlic. Season with salt and pepper to taste.
• Let the dressing sit for 10 minutes, then slowly drizzle in the olive oil while whisking continuously until emulsified.
3. Assemble the Salad:
• In a large bowl, toss the mixed greens, red onion, and pear slices with the desired amount of vinaigrette.
• Season with salt and pepper, then toss again.
• Top with crumbled gorgonzola and glazed pecans.
4. Serve & Store:
• Serve immediately and enjoy! For a complete meal, pair it with grilled salmon or roasted chicken.
• Refrigerate any remaining vinaigrette for up to one week.