Pear Salad with Gorgonzola
User Reviews
5
Pear Salad with Gorgonzola
Description
This Pear Salad with Gorgonzola features a mix of butter lettuce, radicchio, and spring greens as a fresh, crisp base. Sweet sliced pears blend with tangy, creamy gorgonzola cheese crumbles for a blend of sweet and savory notes. Candied pecans are prepared by melting sugar with water and warming spices like cinnamon and nutmeg, then coating pecan halves and cooling them to form a crunchy, spiced topping that adds texture and contrast.
A Dijon vinaigrette made from rice vinegar, minced shallots, Dijon mustard, extra virgin olive oil, and seasonings is whisked or shaken into an emulsion, adding acidity and flavor that complements the salad ingredients without overpowering them. The assembled salad layers greens with pears and pecans, crowned with gorgonzola, then finished with the dressing drizzle for a complex tasting experience combining sweet, tangy, creamy, and crunchy elements.
Perfect for light lunches or as an elegant side, this salad benefits from using fresh, crisp pears and quality blue cheese. The dressing can be made in advance and refrigerated for up to two weeks, but should be brought to room temperature before serving to ensure smooth emulsification and flavor balance.
Ingredients
For the Candied Pecans
- ¼ cup sugar
- 1 tablespoon water
- ¼ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup pecan halves
For the Dijon Vinaigrette
- ⅓ cup rice vinegar , seasoned or unseasoned
- 1 tablespoon shallot , minced
- 1 tablespoon Dijon mustard
- ½ cup extra virgin olive oil
- ½ teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
For the Salad
- 8 cups spring greens lettuce mix
- 8 cups butter lettuce
- 8 cups radicchio
- 3 pear cored and sliced
- 4 ounces gorgonzola cheese crumbled, soft
Instructions
- First, make the candied pecans. Line a sheet pan with parchment paper. In a skillet over medium heat, stir the sugar, water, salt, cinnamon, and nutmeg together. Cook until the sugar begins to melt. Add the nuts and cook, stirring often, until the nuts are toasted and glazed. Spoon the nuts onto the prepared sheet pan to cool, separating with a fork. Sprinkle with a little coarse salt if desired.
- Next, make the dressing in either a small bowl or a jar fitted with a lid. To make in the bowl, add the vinegar, shallots, and Dijon mustard then slowly drizzle the olive oil into the mix while whisking continuously until emulsified. Season with kosher salt and pepper, adding more to taste. Or, add all of the ingredients to the jar, close the lid tightly, and shake well.
- On a large platter or in a shallow bowl, layer the lettuce with the radicchio. Nestle the sliced pears and cooled candied pecans into the lettuce leaves then top with chunks of gorgonzola cheese. Drizzle the dressing over the top just before serving.
Notes
- The Dijon mustard vinaigrette can be prepared up to two weeks ahead and stored refrigerated; bring to room temperature before using for better mixing and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 357 kcal
% Daily Value*
| Calories | 357kcal | 18% |
| Carbohydrates | 26g | 9% |
| Protein | 8g | 16% |
| Fat | 27g | 42% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 16g | 80% |
| Cholesterol | 11mg | 4% |
| Sodium | 505mg | 21% |
| Potassium | 633mg | 13% |
| Fiber | 7g | 28% |
| Sugar | 15g | 30% |
| Vitamin A | 17653IU | 353% |
| Vitamin C | 25mg | 28% |
| Calcium | 179mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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