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Tossed Green Salad With Gorgonzola & Pear Dressing

Found in an online search in response to a request, this sounds so good that I'm posting it so I can find it! Developed by CeCe Sullivan of The Seattle Times food staff.

Ready In:
20mins
Serves:
Units:

ingredients

directions

  • To prepare the dressing:

  • In a blender or food processor, puree the.
  • drained pear halves with the lemon juice, vinegar, olive oil, salt and pepper until very smooth and silky.
  • Transfer to a jar, cover andrefrigerate.
  • To prepare the salad: Place the chopped walnuts in a small dry skillet. Toast over medium heat about 4 minutes, until fragrant. Remove from the pan and set aside.
  • Place the salad mix in a bowl and cover with a paper towel. Refrigerate until ready to serve.
  • Peel the tough outer skin from the bell pepper with a vegetable peeler. You probably won't be able to get all of the peeling off, especially in the crevices of the pepper. Stem, seed and finely sliver the pepper; put.
  • into the bowl with the salad.
  • Just before serving, core and dice the pear and add to the salad with the walnuts and Gorgonzola. Add the dressing, toss to coat and serve.
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RECIPE MADE WITH LOVE BY

@Impera_Magna
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@Impera_Magna
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"Found in an online search in response to a request, this sounds so good that I'm posting it so I can find it! Developed by CeCe Sullivan of The Seattle Times food staff."
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  1. ritchiekat
    Great dressing which I made with the addition of finely chopped candied ginger and some golden pear liqeur. I used white balsamic vinegar. My pear salad was made with barletts and cambozola cheese and I addded fresh fennel and candied walnuts. Yum!
    Reply
  2. InnerHarmonyNutriti
    Very elegant salad. The dressing was too sour to my taste, so I added some honey and juice from the pear can. Next time I will use only two tablesppons of lemon juice. I didn't use bell pepper, but it was still great.
    Reply
  3. AKillian24
    This is a wonderful warm, summer early-evening salad. DH and I both enjoyed it with a glass of Blanc. I think it would also taste great with a bit of baby spinach if you didn't have access to mixed salad greens. For this and other salads, I plate them and pop them into the freezer for about 60 - 90 seconds to give them an edge. This is a great salad, Thanks Impera!
    Reply
  4. Impera_Magna
    Found in an online search in response to a request, this sounds so good that I'm posting it so I can find it! Developed by CeCe Sullivan of The Seattle Times food staff.
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