Caramelized Pear Gorgonzola Salad

Name: Caramelized Pear Gorgonzola Salad
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 4 serving
Ingredients: 2 D'Angjou or Bartlett pears; 2 tablespoons unsalted butter; 2 tablespoons honey; ¼ teaspoon kosher salt; 1 large shallot; 1½ teaspoons whole grain dijon mustard; ¼ teaspoon black pepper; 2 tablespoons olive oil; 1½ tablespoons sherry wine vinegar; 1 tablespoon parsley; 6 ounces baby kale; 2 ounces Gorgonzola cheese; ½ cup Diamond of California Nut Toppings Original Glazed Walnuts

User Reviews

4.8

51 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
16 mins
Servings
4
Calories
348 kcal
Course
Salad, Appetizer
Cuisine
American

Caramelized Pear Gorgonzola Salad

Andrew Underwood

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This pear salad recipe is perfect for the fall and winter holidays and is quick and easy to make. Baby kale is topped with warm caramelized pears, gorgonzola cheese crumbles, candied walnuts and a simple warm dressing for the pear salad.

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Ingredients

Servings

2 D'Angjou or Bartlett pears
2 tablespoons unsalted butter
2 tablespoons honey
¼ teaspoon kosher salt
1 large shallot peeled and thinly sliced
1½ teaspoons whole grain dijon mustard
¼ teaspoon black pepper
2 tablespoons olive oil
1½ tablespoons sherry wine vinegar
1 tablespoon parsley chopped
6 ounces baby kale
2 ounces Gorgonzola cheese crumbled
½ cup Diamond of California Nut Toppings Original Glazed Walnuts

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Instructions

Peel the pears and slice them into quarters. Use a melon baller to scoop out the seeds. Set aside.
In a medium skillet, melt the butter over medium high heat. Add the pears and cook without touching for 2-3 minutes. Turn the pears to another side and add the shallots.
Continue to cook for an additional 2 minutes and flip the pears to the last side. Add the honey and kosher salt, and simmer for 2 minutes—drizzling the pears with the honey butter mixture as it simmers, becomes slightly golden and caramelized, and shallots are soft and translucent. Remove the pears from the pan and set aside.
Add the dijon mustard, black pepper, sherry wine vinegar, olive oil and chopped parsley to the honey-shallot mixture and whisk to combine.
Arrange the kale leaves on individual plates and top each with 2 caramelized pears. Divide the gorgonzola and Diamond Nuts Glazed Walnuts between each of the plates. Drizzle with the honey-shallot dressing. Serve.

Nutrition Information

Show Details

Calories 348kcal (17%) Carbohydrates 33g (11%) Protein 7g (14%) Fat 22g (34%) Saturated Fat 8g (40%) Cholesterol 26mg (9%) Sodium 447mg (19%) Potassium 391mg (11%) Fiber 3g (12%) Sugar 22g (44%) Vitamin A 4640IU (93%) Vitamin C 57mg (63%) Calcium 155mg (16%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 348 kcal

% Daily Value*

Calories	348kcal	17%
Carbohydrates	33g	11%
Protein	7g	14%
Fat	22g	34%
Saturated Fat	8g	40%
Cholesterol	26mg	9%
Sodium	447mg	19%
Potassium	391mg	8%
Fiber	3g	12%
Sugar	22g	44%
Vitamin A	4640IU	93%
Vitamin C	57mg	63%
Calcium	155mg	16%
Iron	1mg	6%