Pear Gorgonzola Salad Walnuts Honey

The Pear Gorgonzola Salad is a refreshing combination of sweet, juicy pears and tangy Gorgonzola cheese. This vibrant dish balances the crunch of toasted walnuts with the softness of ripe fruit and crisp mixed greens, all tied together by a savory honey-balsamic vinaigrette. It is a sophisticated yet simple choice that works beautifully as an elegant starter or a nutritious light meal.

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This recipe is designed for ease and flavor, making it a go-to for busy weeknights or hosting guests. By whisking a quick vinaigrette and layering fresh ingredients, you create a dish that looks as good as it tastes. The addition of dried cranberries provides a subtle tartness that rounds out the palate perfectly.

Ingredients

• 6 cups mixed salad greens (arugula, spinach, or spring mix)
• 2 ripe pears, cored and thinly sliced
• 100 g (3.5 oz) Gorgonzola cheese, crumbled
• 1/2 cup toasted walnuts, roughly chopped
• 1/4 cup dried cranberries (optional)
• 3 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tbsp honey
• 1 tsp Dijon mustard
• Salt and freshly ground black pepper, to taste

Instructions

Step 1

In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper to make the dressing.

Step 2

In a large salad bowl, toss the mixed greens lightly with half of the dressing.

Step 3

Arrange the pear slices, Gorgonzola crumbles, toasted walnuts, and dried cranberries over the greens.

Step 4

Drizzle with the remaining dressing just before serving.

Step 5

Serve immediately.

Zusatztipps für die Zubereitung

This recipe contains dairy (Gorgonzola cheese) and tree nuts (walnuts). To ensure food safety, always check labels for possible gluten or nut traces if allergies are present.

Varianten und Anpassungen

Substitute Gorgonzola with Roquefort or blue cheese if preferred. Pecan nuts or hazelnuts can be used instead of walnuts. For a vegan version, use a plant-based blue cheese and maple syrup instead of honey.

Serviervorschläge

Add grilled chicken for extra protein. This salad serves as an ideal starter for a dinner party or a light, refreshing meal on its own.

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Enjoy this beautiful Pear Gorgonzola Salad, a dish that proves how simple ingredients can create a truly gourmet experience. Whether served as a side or the main event, its international flair is sure to satisfy.

Recipe FAQs

→ Can I prepare this pear salad in advance?

Prepare the dressing up to 3 days ahead and store refrigerated. Wash and dry greens, then keep them separate. Slice pears just before serving to prevent browning, though tossing them in lemon juice helps maintain freshness for a few hours.

→ What type of pears work best for this salad?

Firm but ripe pears like Bosc, Anjou, or Bartlett hold their shape beautifully when sliced. Avoid overripe pears as they become mushy. The slight crunch provides perfect texture contrast against creamy Gorgonzola and crisp greens.

→ Is there a substitute for Gorgonzola cheese?

Roquefort, Stilton, or blue cheese offer similar tangy profiles. For a milder option, try crumbled feta or goat cheese. Vegan blue cheese alternatives work well for plant-based versions, maintaining that distinctive creamy bite.

→ How do I toast walnuts properly?

Spread raw walnuts in a single layer on a baking sheet. Toast at 350°F (175°C) for 5-8 minutes, shaking halfway through. Watch closely—they go from perfectly golden to burned quickly. Alternatively, toast in a dry skillet over medium heat for 3-5 minutes.

→ Can I add protein to make it a complete meal?

Grilled chicken breast, sliced steak, or shrimp transform this into a hearty main course. For vegetarian options, add quinoa, chickpeas, or hard-boiled eggs. The honey-balsamic dressing complements virtually any protein beautifully.

→ How do I prevent pears from turning brown?

Toss sliced pears immediately in lemon juice or a mixture of water with vitamin C powder. This enzymatic browning prevention keeps pears looking fresh for hours. Alternatively, slice them just before assembly for optimal appearance.