I found great strawberries at the farmers market this week, and I have been looking forward to making a strawberry vinaigrette. This salad does not have a lot of ingredients, but I do use a few ingredients that require several steps and ingredients to make. I am speaking about pickled red onions and candied pecans. You can find these items already prepared, but they are simple to make yourself, and you know what you are getting. The pickled onion is best if you make it the day before. The recipe here does make a little extra, which keeps for days. You will find yourself using it for all sorts of things, like pizza or omelets, or other salads. I like to use a whole piece of gorgonzola that I crumble myself versus gorgonzola crumbles. Pre-crumbled gorgonzola tends to be crumbled into small pieces, and I like to have larger chunks of bleu cheese in salads like this. I am pairing this with bacon-wrapped pork tenderloin medallions which I have rubbed with a brown sugar spice rub and grilled over charcoal. Even though there are not a lot of ingredients in this salad there is a ton of flavor contrasts. The sweetness of the strawberry, the tartness of the pickled onion, the sharp flavor of the gorgonzola, and the sweet smokiness of the grilled pork medallions. This salad is so flavorful and satisfying!
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Strawberry Gorgonzola Salad
Ingredients
For the vinaigrette
For the pickled onion
For the pecans
For the pork tenderloin
For the salad
Instructions
To prepare dressing
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Combine all ingredients except oil in an immersion blender canister or blender and puree until smooth.
Pour oil into mixture in a steady stream (while blending).
Refrigerate until needed.
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To prepare pickled onion
Place onion snuggly into a glass jar or ceramic dish.
Combine all ingredients except for onion in a small saucepan and heat to simmer.
Remove from heat and pour over onion.
Cover and refrigerate.
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To prepare pecans
Combine orange juice, preserves, and honey in a small sauce pan and bring to a simmer. Stir continuously until preserves melt.
Add pecans and stir gently while simmering on low until liquid reduces and coats pecans. Do not allow to brown.
Pour mixture onto a parchment lined sheet pan or silicone mat and spread evenly. Cool for 30 minutes.
When cool, toss pecans in granulated sugar and fry in 350 degree oil for 1 minute. You will see some foam rise to surface, stir pecans as they fry to prevent them from sticking. Do not brown the pecans.
Remove pecans from frying oil, drain and spread evenly on parchment lined sheet pan or silicone mat.
Set aside until ready to serve.
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To prepare pork tenderloin
Cut pork tenderloin into 6 equal sized medallions.
Wrap each medallion with a strip of bacon and secure with a toothpick.
Combine brown sugar, garlic, salt and spice and rub each medallion with mixture. Refrigerate for at least 1 hour.
Turn medallions over several times in marinade to coat.
Grill on medium hot grill until pork reaches an internal temperature of 145 to 150 degrees. Rest 5 minutes before slicing.
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To assemble salad
Combine lettuces, pickled onion, strawberries, and two thirds of gorgonzola, and two thirds of pecans in a large bowl. Season with salt and pepper.
Drizzle with strawberry vinaigrette and toss.
Divide salad in equal portions onto serving plates.
Slice pork tenderloin medallion on the bias and shingle on plate.
Garnish with remaining cheese and pecans and a drizzle of strawberry vinaigrette.
