For a richer flavor, try using toasted pecans. Toast them in a dry skillet over medium heat for 5-7 minutes, stirring frequently, until fragrant. If you don't have hazelnut oil, extra virgin olive oil works well as a substitute. You can also experiment with other nut oils like walnut oil or pecan oil. The candied pecans can be made ahead of time and stored in an airtight container at room temperature for up to 3 days. Feel free to adjust the amount of cayenne pepper to your liking. For a milder salad, reduce the amount or omit it altogether.
Hazelnut Blue Pecan Salad
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PREP TIME10 mins
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COOK TIME20 mins
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TOTAL TIME45 mins
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SERVING2 People
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VIEWS24
A vibrant and flavorful salad, this Hazelnut Blue Pecan creation offers a delightful dance of textures and tastes. The candied pecans, with their warm spice and sweetness, beautifully complement the peppery arugula and creamy Gorgonzola. A perfect accompaniment to grilled steak, pan-seared scallops, or enjoyed as a light, yet satisfying, lunch.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate35 g
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Cholesterol45 mg
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Fiber11 g
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Protein22 g
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Saturated Fat15 g
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Sodium754 mg
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Sugar23 g
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Fat95 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. (5 minutes)
02
Step
5 mins
In a large, clean glass or metal mixing bowl, beat the egg white with an electric mixer until foamy. Gradually add the brown sugar, continuing to beat until medium-stiff peaks form – the tips of the peaks should curl slightly when you lift the beaters. (5 minutes)
03
Step
5 mins
Gently fold in the cayenne pepper and salt until evenly distributed. Add the chopped pecans and stir until they are completely coated in the egg white mixture. Spread the pecan mixture in a single, even layer on the prepared parchment-lined baking sheet. (5 minutes)
04
Step
20 mins
Bake for 10 minutes, then use a spatula to carefully turn the pecan pieces. Bake for another 10 minutes, or until the pecans are toasted and golden brown. Watch closely to prevent burning. (20 minutes)
05
Step
15 mins
Remove the baking sheet from the oven and let the candied pecans cool completely on the sheet. This will allow them to crisp up. (15 minutes)
06
StepTo assemble the salads, divide the arugula evenly between two plates. Sprinkle each serving with 1/4 cup of crumbled Gorgonzola cheese. Drizzle each salad with 1 teaspoon of hazelnut oil. Top each salad with 1 cup of the cooled, toasted candied pecans. Serve immediately.
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Brody Kuvalis
Jun 15, 2025This salad is absolutely divine! The candied pecans are the perfect combination of sweet and spicy, and they complement the Gorgonzola beautifully.
Ova Kessler
Apr 4, 2025I made this salad for a dinner party and it was a huge hit! Everyone raved about the flavor combination. I will definitely be making this again.
Fern Bednar
Mar 22, 2025The candied pecans are addictive! I had to stop myself from eating them all before I even made the salad.
Holly Greenfelder
Mar 16, 2025This salad is so easy to make and it's perfect for a quick and healthy lunch. I love the crunch of the pecans and the tang of the Gorgonzola.