For the Sweet & Spicy Pecans:

¾ cup whole pecans

3 Tbsp brown sugar

¼ tsp cayenne pepper

For the Champagne Vinaigrette:

3 Tbsp champagne vinegar

Juice of ½ lemon

2 Tbsp honey

1 tsp Dijon mustard

1 garlic clove, freshly grated

¼ tsp salt

¼ tsp pepper

½ cup olive oil

For the Salad:

8 cups spring greens

¼ tsp salt

¼ tsp pepper

2 pears, matchstick-cut

½ cup crumbled gorgonzola cheese

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Prepare the Pecans: In a nonstick skillet over medium-low heat, melt brown sugar and cayenne pepper. Add pecans and stir for 1–2 minutes until coated. Transfer to parchment-lined plate and separate to cool.
Make the Dressing: In a bowl, whisk champagne vinegar, lemon juice, honey, Dijon mustard, garlic, salt, and pepper. Slowly whisk in olive oil until fully emulsified.
Assemble the Salad: In a large bowl, season spring greens with salt and pepper. Add pears, cooled pecans, and crumbled gorgonzola. Drizzle with dressing and toss gently. Serve immediately.

Use maple syrup in place of honey for a vegan-friendly dressing.

Substitute pecans with walnuts or pepitas for variation or nut-free needs.

Make pecans and dressing up to 1 week in advance for quicker assembly.

Pears are best when sliced into matchsticks—keep them separate until serving to avoid browning.

Add protein like grilled chicken or roasted chickpeas for a more filling meal.