Pear Gorgonzola Salad (Printable View)

Sweet pears meet tangy Gorgonzola with crisp greens and walnuts in a honey-balsamic dressing

# Ingredient List:

→ 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

# How to Make:

01 - Whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper in a small bowl until emulsified.
02 - Place mixed greens in a large salad bowl and toss gently with half of the prepared dressing 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 while greens are crisp and pears are fresh.

# Expert Tips:

01 -
  • The sweet and savory balance hits every craving in one bite
  • It comes together in literally fifteen minutes flat
  • People assume you spent way more effort on it than you actually did
02 -
  • Never dress this salad more than ten minutes before serving or the greens will start to wilt sadly
  • The pears will oxidize and turn brown if you slice them too far ahead so do this last
  • Gorgonzola can vary wildly in intensity so taste a crumble before adding it all in
03 -
  • Warm your walnuts in a dry skillet over medium heat for about five minutes until fragrant, watching closely because they burn fast
  • Use a vegetable peeler to create elegant ribbons of pear instead of slices for a restaurant style presentation
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