Pear and Gorgonzola Salad with Maple Dijon Dressing
User Reviews
5
Pear and Gorgonzola Salad with Maple Dijon Dressing
Description
The salad starts by creating a maple Dijon dressing blending olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and black pepper, yielding a tangy-sweet sauce that enhances the fresh greens and toppings. Walnuts are toasted briefly in a dry pan to bring out their nuttiness without burning, adding crunch. Pears are sliced and cooked in butter, maple syrup, and a pinch of salt until golden and softened, which enhances their natural flavor and texture.
Lettuce is layered on plates, then topped with warm pears, toasted walnuts, crumbled gorgonzola cheese, and bright pomegranate seeds. The dressing is drizzled over, adding a harmonious balance. This salad pairs well with savory dishes and adds a sweet-tart contrast to fall or winter meals.
Take care to toast walnuts evenly and cook pears in batches to maintain their shape and prevent overcrowding. The dressing can be made in advance and stored in the fridge for up to a week, and variations can include substituting blue cheese or adding bacon or apples for extra flavor and texture.
Ingredients
For the dressing:
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon maple syrup or honey
- ½ teaspoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For the salad:
- ¾ cup walnuts (75 grams)
- 2 pear ripe but firm
- 1 teaspoon butter
- 1 teaspoon maple syrup or honey
- ¼ teaspoon salt
- 4 cups lettuce 250 grams, mixed varieties
- 4 tablespoons gorgonzola cheese cubed or crumbled
- 4 teaspoons pomegranate seeds
Instructions
- First, make the dressing by whisking all ingredients together, or shaking in a jar. Taste and adjust the flavors to your liking.
- Heat a dry skillet/frying pan (no oil) over a medium heat. Add the walnuts and toast for a few minutes, shaking the pan often, until fragrant and golden but not too dark. Careful, they’ll burn quickly. Set the walnuts aside.
- Core the pears and slice thickly.
- Add the butter, maple syrup and salt to the skillet and allow it to melt, then add the pear slices and let it cook and bubble until the pears turn golden and the syrup reduces, turning once. Cook in batches if necessary, adding a little more butter and syrup if required.
- Divide the lettuce between plates (or add it all to a serving dish), then add the pears, walnuts, gorgonzola and pomegranate seeds. Drizzle with the dressing and serve.
Notes
- Toast walnuts carefully over medium heat to avoid burning; remove when fragrant and golden.
- Use ripe but firm pears for the best texture and flavor in the cooked pear slices.
- Cook pear slices in a single layer; do so in batches if needed, adding more butter and maple syrup as required.
- Make the dressing ahead and store in the refrigerator for up to a week; shake or whisk well before use.
- Substitute gorgonzola with blue cheese if preferred, and pomegranate seeds with dried cranberries or cherries.
- Consider adding crumbled bacon or diced apple for additional textures and flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 330 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 330kcal | 17% |
| Carbohydrates | 20g | 7% |
| Protein | 7g | 14% |
| Fat | 27g | 42% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 13mg | 4% |
| Sodium | 504mg | 21% |
| Potassium | 261mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 12g | 24% |
| Vitamin A | 166IU | 3% |
| Vitamin C | 5mg | 6% |
| Calcium | 109mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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