Prep 25 mins
Cook 0 mins
Great looking salad with lots of zip
Make and share this Pear & Gorgonzola Salad recipe from Food.com.
- 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)
- 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
- To make Vinaigrette------------------.
- Mix vinegar, salt, mustard in a blender or food processor.
- Very slowly pour in the oil while processor is on.
- Process until an emulsion forms.
- Taste and adjust seasoning.
- Add shallots& pepper.
- Best to make it fresh but may be stored for a few days in the fridge.
- Toss greens with most of the vinaigrette.
- Divide among 4 plates.
- Decorate with pear slices and crumbled cheese.
- Coarsely chop the walnuts and put on top of salad.
- Drizzle the last of the vinaigrette over top.
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!!
This is an excellent salad. I added some dried cranberries and topped with a raspberry vinaigrette dressing. Try CANDIED walnuts for little variety, too!
Very easy and flavorful. We like with less dressing, so I used 1/4 cup for 6 cups of salad green to be tossed with. The extra vinaigrette can be stored in frige for a while for more of this salad. A couple of our guest did not care for gargonzola, so that was left on the side for self-serve. Everyone liked how nicely the pear & walnut (& cheese) fit together.