• 45 Min
  • Serves 4

Fierce Mix Pear Salad

  • Vegetarian
  • Main Course
  • Fierce Mix
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(1) 4-oz. box of Fierce Mix
1 bosc pear, thinly sliced
4 oz. Gorgonzola, crumbled (about ½ cup)
⅓ cup dried cranberries
Candied walnuts (recipe follows)

For the candied walnuts:

1 Tbsp. light brown sugar
¼ tsp. Kosher salt
¼ tsp. ground cinnamon
1 egg white
1 cup raw walnut halves

For the honey-balsamic dressing:

¼ cup balsamic vinegar
2 Tbsp. honey
1 tsp. Dijon mustard
1 small garlic clove, finely grated
¼ tsp. Kosher salt
¼ tsp. freshly ground black pepper
½ cup extra virgin olive oil



To make the candied walnuts:

Preheat the oven to 300ºF. In a small bowl, add the brown sugar, kosher salt, and cinnamon. Whisk until combined and set aside. In a medium bowl, add egg white and whisk until slightly frothy. Add in the walnuts followed by the brown sugar mixture and toss until walnuts are evenly coated. Spread walnuts in an even layer on a parchment lined baking sheet. Bake for 15 minutes. Using a spatula, flip the walnuts over and bake for another 10-15 minutes, until crisp. Cool on a wire rack for at least 10 minutes before using. 


To make the honey-balsamic dressing:

In a blender, add the balsamic vinegar, honey, Dijon mustard, garlic, kosher salt, and freshly ground black pepper. Blend until fully combined. Add in the extra virgin olive oil and blend until smooth and creamy, about 10 seconds. Set aside. 



In a large serving platter or bowl, add the Fierce Mix. Add in the sliced pear, dried cranberries, a large handful of the candied walnuts, and Gorgonzola. Drizzle the honey-balsamic dressing over top and serve with remaining dressing and candied walnuts on the side.