Pear and Gorgonzola Salad
A vibrant blend of creamy, tangy, and sweet elements, this salad offers an alluring mix of crisp and smooth textures.
Servings: 4 people
Ingredients
- 2 tablespoons white wine vinegar
- 1 tablespoon fresh lemon juice from about 1/2 a small lemon
- 1 teaspoon Dijon mustard
- 1 medium shallot minced
- 1/3 cup extra virgin olive oil
- kosher salt and freshly ground black pepper to taste
- 5 ounces baby arugula
- 2 small pears your favorite variety, cored and thinly sliced
- 2 ounces crumbled gorgonzola cheese
- 2 ounces walnuts toasted if desired and coarsely chopped, see recipe note #1
Instructions
- Whisk vinegar, lemon juice, mustard and shallot together in a medium bowl. Add olive oil in a slow stream, whisking constantly until emulsified. Season to taste with salt and pepper.
- Place arugula in a large bowl; drizzle with about half of the dressingand toss well to coat.
- Transfer salad to serving platter and tuck pear slices into dressed arugula so that they're visible and well distributed. Spoon or drizzle desired amount of remaining dressing over salad and pear slices. Evenly sprinkle gorgonzola cheese and walnuts over salad and serve.
Video
Notes
- Toast walnut halves on a baking sheet in an oven preheated to 350˚F for 8 to 10 minutes, checking often. Coarsely chop once they're cool enough to handle.
Nutrition
Calories: 360kcal | Carbohydrates: 16g | Protein: 7g | Fat: 32g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 16g | Cholesterol: 11mg | Sodium: 189mg | Potassium: 345mg | Fiber: 4g | Sugar: 9g | Vitamin A: 972IU | Vitamin C: 11mg | Calcium: 156mg | Iron: 1mg
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