Pear & Gorgonzola Salad

Recipe by Bergy
READY IN: 25mins
SERVES: 4
UNITS: US

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
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DIRECTIONS

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