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Pear & Gorgonzola Salad

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“Great looking salad with lots of zip”

Ingredients Nutrition

  • 1 cup walnut halves, toasted
  • 4 -6 cups torn salad greens, , trimmed washed & dried
  • 12 cup vinaigrette
  • 2 pears, peeled,cored & sliced
  • 14 lb gorgonzola (You may substitute with Blue or roquefort cheese)
  • Vinaigrette
  • 14 cup balsamic vinegar
  • 12 teaspoon salt
  • 12 teaspoon Dijon mustard
  • 34 cup virgin olive oil
  • 2 teaspoons shallots, finely minced
  • pepper


  1. To make Vinaigrette------------------.
  2. Mix vinegar, salt, mustard in a blender or food processor.
  3. Very slowly pour in the oil while processor is on.
  4. Process until an emulsion forms.
  5. Taste and adjust seasoning.
  6. Add shallots& pepper.
  7. Best to make it fresh but may be stored for a few days in the fridge.
  8. ---Salad-----------------------.
  9. Toss greens with most of the vinaigrette.
  10. Divide among 4 plates.
  11. Decorate with pear slices and crumbled cheese.
  12. Coarsely chop the walnuts and put on top of salad.
  13. Drizzle the last of the vinaigrette over top.

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