Save The first time I encountered this salad was at a tiny wine bar in Milan, where the owner insisted I try his 'autumn on a plate.' One bite and I understood why he was so proud. The way the creamy Gorgonzola cut through the sweet pears, while toasted walnuts added this perfect crunch, it was like someone had orchestrated a symphony of flavors. I've been making it ever since, tweaking it until it felt like mine.
Last fall, I served this at my dinner party when my friend Sarah announced she was pregnant. We toasted with sparkling cider, and she kept going back for third helpings. Now she calls it her 'craving salad' and asks for the recipe every time pear season rolls around.
Ingredients
- Mixed Salad Greens: I love arugula for its peppery bite, but spinach or spring mix work beautifully too. The key is using enough greens to balance the rich cheese.
- Ripe Pears: They should give slightly when pressed but still hold their shape when sliced. Bosc or Anjou are my go-to varieties.
- Gorgonzola Cheese: This creamy blue cheese brings that tangy funk that makes the salad sing. Don't be tempted to use less than the recipe calls for.
- Toasted Walnuts: Toasting them yourself makes all the difference. Just 5 minutes in a dry pan until fragrant.
- Honey-Balsamic Dressing: The honey mellows the vinegar's acidity while the mustard helps everything emulsify into silky perfection.
Instructions
- Whisk Together the Dressing:
- In a small bowl, combine olive oil, balsamic vinegar, honey, and Dijon mustard. Whisk vigorously until thickened and emulsified, then season with salt and pepper to taste.
- Dress the Greens:
- Place your mixed greens in a large salad bowl and toss gently with half the dressing. You want them lightly coated, not drowning.
- Arrange the Toppings:
- Arrange pear slices, Gorgonzola crumbles, toasted walnuts, and dried cranberries over the dressed greens. Make it look pretty, like you're plating for a magazine shoot.
- Finish and Serve:
- Drizzle with remaining dressing just before serving and toss everything gently at the table. The contrast of colors against the greens is absolutely stunning.
Save This salad has become my go-to for those nights when I want something elegant but refuse to turn on the oven. There's something deeply satisfying about eating with the seasons, letting autumn's best ingredients shine without much interference.
Choosing Your Pears
I've learned through trial and error that not all pears are created equal in salads. Bosc holds its shape beautifully and has a subtle spice, while Anjou offers pure sweetness. Avoid overly soft pears or they'll turn to mush when you toss everything together. The pear should be firm enough to slice cleanly but yield to gentle pressure.
The Cheese Factor
While Gorgonzola is traditional, I've discovered that the quality of cheese makes or breaks this dish. Splurge for a good wedge from the cheese counter rather than pre-crumbled containers. The flavor difference is remarkable. If blue cheese isn't your thing, a sharp aged cheddar creates a completely different but equally delicious experience.
Make Ahead Magic
You can prep all components hours before serving, keeping everything separate until the last minute. The dressing actually improves after sitting at room temperature for an hour. Just give it a quick whisk before using.
- Toast extra walnuts and store in an airtight container for future salads
- Slice pears and toss with a little lemon juice if preparing more than an hour ahead
- The dressing keeps for a week in the fridge and works on virtually any green salad
Save Every time I make this salad, I'm transported back to that little wine bar in Milan, where a stranger's enthusiasm introduced me to something wonderful. Sometimes the simplest recipes become the most memorable.
Recipe Questions
- → Can I prepare this ahead of time?
Prepare the dressing and wash greens in advance. Slice pears just before serving to prevent browning. Assemble everything right before serving for best texture and freshness.
- → What cheese works best as a Gorgonzola substitute?
Roquefort or blue cheese offer similar tangy profiles. For a milder taste, try goat cheese or feta. Vegan blue cheese alternatives work well for dairy-free needs.
- → How do I prevent pears from turning brown?
Toss sliced pears in lemon juice immediately after cutting. This natural acidity prevents oxidation while adding a bright note that complements the dressing.
- → Can I make this salad more substantial?
Add grilled chicken, sliced steak, or roasted chickpeas for extra protein. Quinoa or farro can transform this into a hearty grain bowl while maintaining the flavor balance.
- → What other nuts work in this combination?
Pecans offer a sweeter profile, while hazelnuts add earthiness. Pine nuts provide delicate crunch, and sliced almonds contribute a mild nuttiness that won't overpower the pears.
- → How can I adapt the dressing for different tastes?
Reduce honey for a sharper vinaigrette, or add maple syrup for deeper sweetness. A touch of Dijon mustard creates creaminess, while fresh herbs like thyme or rosemary add aromatic complexity.