Pear Gorgonzola Salad (Print Version)

Sweet ripe pears paired with tangy Gorgonzola, crisp greens, and crunchy walnuts, all dressed in honey-balsamic.

# Components:

→ Salad Components

01 - 6 cups mixed salad greens (arugula, spinach, or spring mix)
02 - 2 ripe pears, cored and thinly sliced
03 - 3.5 oz Gorgonzola cheese, crumbled
04 - 1/2 cup toasted walnuts, roughly chopped
05 - 1/4 cup dried cranberries (optional)

→ Honey-Balsamic Vinaigrette

06 - 3 tbsp extra virgin olive oil
07 - 1 tbsp balsamic vinegar
08 - 1 tbsp honey
09 - 1 tsp Dijon mustard
10 - Salt and freshly ground black pepper, to taste

# Directions:

01 - In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until emulsified and smooth.
02 - Place mixed greens in a large salad bowl. Drizzle with half the prepared dressing and toss gently to coat evenly.
03 - Arrange pear slices, Gorgonzola crumbles, toasted walnuts, and dried cranberries over the dressed greens in an even layer.
04 - Drizzle remaining vinaigrette over the salad just before serving. Serve immediately to maintain crispness.

# Expert Advice:

01 -
  • It comes together in 15 minutes but tastes like something from a restaurant
  • The sweet and savory combination makes it impossible to stop eating
  • Perfect for impressing guests without actually spending hours in the kitchen
02 -
  • Never dress the entire salad ahead of time or it will become soggy and sad
  • The pears will oxidize slightly, but I think that russet color adds rustic charm
  • Room temperature cheese has more flavor than cold straight from the fridge
03 -
  • Add thinly sliced red onion for extra color and bite
  • Swap honey for maple syrup if that's what you have on hand
  • A handful of fresh arugula flowers makes an elegant garnish
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