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Pear and Gorgonzola Salad Recipe

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A refreshing and elegant Pear and Gorgonzola Salad featuring peppery baby arugula, sweet and crisp pears, tangy gorgonzola cheese, and crunchy walnuts, all tossed in a zesty lemon Dijon vinaigrette. Ready in just 15 minutes, this salad is perfect as a light starter or a sophisticated side dish.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes (if toasting walnuts)
  • Total Time: 15 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Dressing

  • 2 tablespoons white wine vinegar
  • 1 tablespoon fresh lemon juice (from about 1/2 a small lemon)
  • 1 teaspoon Dijon mustard
  • 1 medium shallot, minced
  • 1/3 cup extra virgin olive oil
  • Kosher salt and freshly ground black pepper, to taste

Salad

  • 5 ounces baby arugula
  • 2 small pears, cored and thinly sliced
  • 2 ounces crumbled gorgonzola cheese
  • 2 ounces walnuts, toasted if desired and coarsely chopped

Instructions

  1. Make the Dressing: Whisk together white wine vinegar, fresh lemon juice, Dijon mustard, and minced shallot in a medium bowl. Gradually add the extra virgin olive oil in a slow stream while whisking continuously until the dressing is emulsified. Season with kosher salt and freshly ground black pepper to taste.
  2. Toss the Arugula: Place the baby arugula in a large bowl and drizzle about half of the prepared dressing over it. Toss thoroughly to ensure the arugula is evenly coated with the dressing.
  3. Assemble the Salad: Transfer the dressed arugula to a serving platter. Tuck the thinly sliced pear pieces into the greens so they are visible and well distributed. Drizzle or spoon the remaining dressing over the salad and pears as desired. Evenly sprinkle crumbled gorgonzola cheese and chopped toasted walnuts over the top of the salad.
  4. Serve: Serve immediately to enjoy the contrast of fresh, crisp pears with creamy cheese and crunchy nuts in a perfectly balanced vinaigrette.

Notes

  • To enhance walnut flavor, lightly toast them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant. Let cool before chopping.
  • Use pears that are firm but ripe for the best texture and sweetness; Bartlett, Anjou, or Bosc are excellent choices.
  • For a nut-free option, omit walnuts and substitute with pumpkin seeds or sunflower seeds.
  • Adjust the amount of Dijon mustard in the dressing to taste if you prefer a milder or stronger tang.

Find it online: https://cheftinaskitchen.com/pear-and-gorgonzola-salad-recipe/