Save The first time I encountered this combination was at a tiny wine bar tucked away in a side street of Lyon. The owner brought out this simple salad as something to nibble on while we decided on wine, and honestly I forgot about the wine entirely. The way the sharp Gorgonzola cut through the sweet pear slices was absolutely brilliant. I went back three times that week just to order it again and again, trying to decode exactly what made it work so perfectly.
Last autumn my neighbor hosted an impromptu dinner party and called me in a slight panic about needing a starter course. I literally walked over with a bowl of this salad and the dressing ingredients in separate containers. We tossed everything together in her kitchen while guests were still arriving, and someone actually asked for the recipe before they even sat down to eat. Now it is my go to whenever I need something that looks elegant but requires zero actual cooking.
Ingredients
- Mixed salad greens: I really like using half arugula and half baby spinach for that perfect peppery sweet balance
- Ripe pears: Bosc or Anjou work beautifully here because they hold their shape when sliced but still yield to the fork
- Gorgonzola cheese: This creamy tangy cheese is what makes the whole composition sing
- Toasted walnuts: Toasting them yourself for five minutes makes such a huge difference in flavor
- Dried cranberries: These little bursts of tartness are optional but I highly recommend keeping them in
- Extra virgin olive oil: Use something you actually enjoy drinking because the flavor really shines through
- Balsamic vinegar: Aged balsamic adds that lovely sweetness that pairs so well with fruit
- Honey: This helps emulsify the dressing and adds just enough sweetness to balance the tang
- Dijon mustard: The secret ingredient that keeps your vinaigrette from separating
Instructions
- Make the honey balsamic dressing:
- Whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper in a small bowl until the mixture becomes thick and glossy. You want it to coat the back of a spoon without running right off.
- Dress the greens:
- Place your mixed greens in a large salad bowl and drizzle with just half of the dressing, tossing gently with your hands to coat every leaf evenly. Start with less dressing than you think you need because you can always add more.
- Arrange the toppings:
- Scatter the sliced pears, crumbled Gorgonzola, toasted walnuts, and dried cranberries over the dressed greens in that order so each component gets its moment to shine.
- Finish and serve:
- Drizzle the remaining dressing over the top right before serving and bring the whole bowl to the table so people can see how beautiful it looks.
Save My daughter now requests this salad for every single family gathering, birthday, and random Tuesday. She has started experimenting with adding apple slices in the fall and even threw in some pomegranate seeds last Thanksgiving. I love that something so simple has become such a reliable part of our table, bringing fresh brightness to heavier meals and making everyone feel just a little more fancy than usual.
Choosing The Perfect Pears
The key here is finding pears that give slightly when pressed near the stem but still feel firm everywhere else. Too soft and they will turn to mush when you try to slice them thinly. I have learned through many sad salads that underripe pears are actually worse than overripe ones because they lack that natural sweetness that balances the sharp cheese. If you can only find rock hard pears, let them sit on your counter for a couple of days in a paper bag to speed up the ripening process.
Cheese Substitutions That Actually Work
While Gorgonzola is traditional here, I have had excellent results with Roquefort when I want something even more intense and funky. Blue cheese works beautifully for a milder approach that might appeal to guests who are nervous about strong flavors. Just remember that different cheeses have different moisture levels so you might need to adjust the amount slightly based on personal preference and how crumbly your particular cheese happens to be.
Make Ahead Strategy
You can absolutely prep most components ahead of time which makes this perfect for entertaining. Toast the walnuts and wash the greens in the morning, then store everything separately in the refrigerator. The dressing can be made up to three days ahead and kept in a jar at room temperature since there is nothing in it that requires refrigeration.
- Keep the toasted walnuts in a sealed container so they stay perfectly crunchy
- Wait to slice the pears until literally five minutes before you plan to eat
- If taking this to a potluck, pack the dressing separately and toss right before serving
Save This salad has become my answer to absolutely every occasion that calls for something fresh and impressive without requiring any actual cooking time. I hope it brings as many bright moments to your table as it has to mine.
Saffron Brook Recipe Q&As
- → Can I make this salad ahead of time?
Prepare the dressing and toast walnuts in advance. Assemble the salad just before serving to keep pears from browning and greens crisp. Store components separately in the refrigerator.
- → What cheese works best as a Gorgonzola substitute?
Roquefort, blue cheese, or Saint Agur provide similar tangy flavors. For a milder taste, try goat cheese or feta. Vegan blue cheese alternatives work well too.
- → Which pear variety should I use?
Bartlett and Bosc pears hold their shape well when sliced. Anjou offers a sweet, subtle flavor. Choose pears that are ripe but still firm to the touch.
- → Can I add protein to make it a complete meal?
Grilled chicken breast, pan-seared salmon, or crispy prosciutto work beautifully. Toasted pecans or hazelnuts can replace walnuts for extra protein and crunch.
- → How do I prevent pears from turning brown?
Toss sliced pears in a mixture of lemon juice and cold water immediately after cutting. Pat dry before adding to the salad. This keeps them fresh and bright.