Fresh Pear-and-Green Bean Salad with Sorghum Vinaigrette Recipe Print Page

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Photo by: Photo: Iain Bagwell; Styling: Heather Chadduck

Fresh Pear-and-Green Bean Salad with Sorghum Vinaigrette

Southern Living NOVEMBER 2012

Yield: Makes 8 servings
Hands-on:15 Minutes
Total:1 Hour, 15 Minutes

Ingredients

8 ounces haricots verts (tiny green beans), trimmed
1 (5-oz.) package gourmet mixed salad greens
2 red Bartlett pears, cut into thin strips
1/2 small red onion, sliced

4 ounces Gorgonzola cheese, crumbled
1 cup Sweet and Spicy Pecans
Sorghum Vinaigrette

Preparation

1. Cook beans in boiling salted water to cover 3 to 4 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process; drain. Toss together salad greens, next 4 ingredients, and beans. Serve with Sorghum Vinaigrette.

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Fresh Pear-and-Green Bean Salad with Sorghum Vinaigrette recipe