Pears And Gorgonzola Salad (Printable Version)
# What You'll Need:
→ Salad Base
01 -
120 g mixed salad greens (arugula, spinach, mesclun)
→ Cheese and Nuts
02 -
80 g Gorgonzola cheese, crumbled
03 -
50 g walnuts, roughly chopped
→ Caramelized Pears
04 -
2 ripe pears, cored and thinly sliced
05 -
10 ml olive oil
06 -
10 g unsalted butter
07 -
10 g honey
→ Croûtons
08 -
40 g croûtons
→ Vinaigrette
09 -
30 ml olive oil
10 -
15 ml balsamic vinegar
11 -
5 ml Dijon mustard
12 -
5 g honey
13 -
1 g fine sea salt
14 -
1 g black pepper, freshly ground
# Step-by-Step Directions:
01 -
Slice the pears into thin wedges, removing cores and stems.
02 -
Heat olive oil and butter in a large nonstick skillet over medium heat. Add sliced pears and sauté for 5 to 6 minutes until lightly golden.
03 -
Drizzle honey over the pears and cook, stirring gently, for 1 to 2 minutes until the pears are glazed and tender. Remove from heat and set aside.
04 -
In a dry skillet over medium-low heat, toast walnuts for 2 to 3 minutes, stirring frequently, until fragrant. Transfer to a plate to cool.
05 -
Whisk together olive oil, balsamic vinegar, Dijon mustard, honey, sea salt, and black pepper in a small bowl until emulsified.
06 -
In a large mixing bowl, combine mixed salad greens, caramelized pears, crumbled Gorgonzola, toasted walnuts, and croûtons.
07 -
Pour the vinaigrette over the salad and toss gently to coat. Serve immediately for optimal flavor and texture.
# Helpful Notes:
01 -
For best results, use firm yet ripe pears to maintain structure during caramelization.