Pin It This Pear Gorgonzola Salad is a sophisticated and refreshing dish that balances sweet and savory flavors in every bite. The combination of juicy, ripe pears with tangy crumbled Gorgonzola cheese, crunchy toasted walnuts, and a zesty honey-balsamic dressing creates an elegant dish suitable for any table.
Pin It Whether you are looking for a light lunch or an impressive starter for a dinner party, this salad provides a vibrant mix of textures and a gourmet flavor profile with minimal effort.
Ingredients
- Mixed salad greens: 6 cups (arugula, spinach, or spring mix)
- Pears: 2 ripe, cored and thinly sliced
- Gorgonzola cheese: 100 g (3.5 oz), crumbled
- Toasted walnuts: 1/2 cup, roughly chopped
- Dried cranberries: 1/4 cup (optional)
- Extra virgin olive oil: 3 tbsp
- Balsamic vinegar: 1 tbsp
- Honey: 1 tbsp
- Dijon mustard: 1 tsp
- Salt and freshly ground black pepper: to taste
Instructions
- Step 1: Make the dressing
- In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper.
- Step 2: Dress the greens
- In a large salad bowl, toss the mixed greens lightly with half of the prepared dressing.
- Step 3: Assemble the toppings
- Arrange the thin pear slices, crumbled Gorgonzola, toasted walnuts, and optional dried cranberries over the greens.
- Step 4: Final drizzle
- Drizzle the remaining dressing over the top just before you are ready to serve.
- Step 5: Serve
- Serve the salad immediately while the greens are crisp and fresh.
Zusatztipps für die Zubereitung
For the best results, use a sharp knife and a clean cutting board to achieve uniform, thin slices of pear. Using a whisk to prepare the dressing ensures the honey and mustard are fully emulsified with the oil and vinegar.
Varianten und Anpassungen
You can substitute Gorgonzola with Roquefort or blue cheese depending on your preference. For extra protein, add grilled chicken to the salad. Pecan nuts or hazelnuts can be used instead of walnuts. For a vegan version, use a plant-based blue cheese and maple syrup instead of honey.
Serviervorschläge
This recipe yields 4 servings and is perfect as a light meal. Note that it contains dairy and tree nuts; always check labels for possible gluten or nut traces if allergies are present.
Pin It Each serving of this salad contains approximately 270 calories, 19g of total fat, 20g of carbohydrates, and 7g of protein. Enjoy this simple yet decadent vegetarian dish!
Recipe FAQs
- → What type of pears work best?
Choose ripe but firm pears like Bosc, Anjou, or Bartlett. They should yield slightly to gentle pressure but hold their shape when sliced. Avoid overripe pears as they can become mushy.
- → Can I make this ahead of time?
Prepare components separately in advance. Wash and dry greens, slice pears (toss with lemon juice to prevent browning), crumble cheese, and make dressing. Assemble just before serving to maintain freshness and texture.
- → What can substitute Gorgonzola?
Try Roquefort, blue cheese, or feta for different flavor profiles. For a dairy-free option, use vegan blue cheese or omit entirely and add extra toasted nuts for richness.
- → How do I prevent pears from turning brown?
Toss sliced pears immediately with fresh lemon juice or a mixture of water and lemon juice. This acidity prevents oxidation and keeps pears looking fresh and appetizing.
- → Can I add protein to make it a main course?
Grilled chicken, seared shrimp, or crispy pancetta work wonderfully. Even chickpeas or lentils can provide plant-based protein while complementing the sweet and savory flavor profile.
- → How long will the dressing keep?
Store the honey-balsamic vinaigrette in an airtight container in the refrigerator for up to one week. Bring to room temperature and whisk well before using, as ingredients may separate when chilled.