Pear & Gorgonzola Salad

READY IN: 25mins
Recipe by Bergy

Great looking salad with lots of zip

Top Review by Graybert

This is a very good and attractive salad. I used pecan halves as I did not have walnuts. I also used spinach, romain and endive for my assorted greens - it turned out wonderful! I recommend using this salad as a lunch item or first course meal - if you "blend" it with other flavors in a meal it may take away from the taste of this. Next time I may try some cut up brie cheese for a different taste. Really great salad - worth trying!!

Ingredients Nutrition

  • 236.59 ml walnut halves, toasted
  • 946.36-1419.54 ml torn salad greens, , trimmed washed & dried
  • 118.29 ml vinaigrette
  • 2 pears, peeled,cored & sliced
  • 113.39 g gorgonzola (You may substitute with Blue or roquefort cheese)
  • Vinaigrette

  • 59.14 ml balsamic vinegar
  • 2.46 ml salt
  • 2.46 ml Dijon mustard
  • 177.44 ml virgin olive oil
  • 9.85 ml shallots, finely minced
  • pepper

Directions

  1. To make Vinaigrette------------------.
  2. Mix vinegar, salt, mustard in a blender or food processor.
  3. Very slowly pour in the oil while processor is on.
  4. Process until an emulsion forms.
  5. Taste and adjust seasoning.
  6. Add shallots& pepper.
  7. Best to make it fresh but may be stored for a few days in the fridge.
  8. ---Salad-----------------------.
  9. Toss greens with most of the vinaigrette.
  10. Divide among 4 plates.
  11. Decorate with pear slices and crumbled cheese.
  12. Coarsely chop the walnuts and put on top of salad.
  13. Drizzle the last of the vinaigrette over top.

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