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This sweet and savory pear gorgonzola salad is an amazing side dish! The salad features juicy pears, creamy cheese, and roasted walnuts, all tossed in a zingy balsamic vinaigrette dressing. This pear gorgonzola salad is the best mix of textures and flavors that comes together into a rock-star status side dish! The best part is the quick maple glazed walnuts.\n<\/p>\n
Types of pears for this salad<\/h2>\n
\nThere are several different types of pears you can find at the grocery store. Pretty much anything you can find works for this pear gorgonzola salad! The most common varieties you\u2019ll find at grocery stores in the States are:\n<\/p>\n
- \n
- Bartlett pear: This classic pear is typically green with a rounded shape. It\u2019s known for its soft, juicy flesh and sweet flavor.<\/li>\n
- Anjou pear: This pear comes in both green and red varieties. Anjou pears are slightly firmer than Bartletts and have a more balanced sweet and tart flavor.<\/li>\n
- Bosc pear: This type has a deep brown skin with fresh, juicy flesh that has earthy notes.<\/li>\n<\/ul>\n
How to make the Pear and Gorgonzola Salad<\/h2>\n
Ingredients<\/h3>\n
- \n
- 4 cups mixed salad greens<\/li>\n
- \u2153 cup roasted chopped walnuts<\/li>\n
- \u2153 cup crumbled Gorgonzola, or any blue cheese<\/li>\n
- \u00bc cup dried cranberries<\/li>\n
- 2 pears, unpeeled and sliced into \u00bc\u201d slices (we like Bartlett or Bosc)<\/li>\n
- 4 Tablespoons extra virgin olive oil<\/li>\n
- 2 Tablespoons Boyajian Maple Vinegar<\/a><\/li>\n
- \u00bc teaspoon Dijon mustard<\/li>\n
- Green grapes as desired<\/li>\n
- Kosher salt and freshly cracked pepper to taste<\/li>\n<\/ul>\n
Directions:<\/h3>\n
For the Vinaigrette<\/strong><\/p>\n
- \n
- \u00a0In a small bowl, whisk extra virgin olive oil, Boyajian Maple Vinegar and mustard<\/li>\n
- 4 Tablespoons extra virgin olive oil,2 Tablespoons Boyajian Maple Vinegar,\u00bc teaspoon Dijon mustard<\/li>\n
- Add salt and black pepper. Set aside<\/li>\n
- Kosher salt and freshly cracked pepper to taste<\/li>\n<\/ol>\n
For the Salad<\/strong><\/p>\n
- \n
- Toast the walnuts in a medium skillet over medium heat, stirring often, about 4-5 minutes Set aside<\/li>\n
- In a large bowl, combine the greens, walnuts, cranberries and pears.<\/li>\n
- Before serving, drizzle \u00bd of the vinaigrette and gently toss until lightly coated, add a handful of green grapes to each salad.<\/li>\n
- Divide evenly on serving plates, sprinkle cheese on top and more dressing if desired.<\/li>\n<\/ol>\n
Tips<\/h3>\n
\nPears that you buy from the grocery store are often very firm and can take a while to ripen. They look similar to apples, but you can think of them more in terms of bananas when it comes to ripening. The fastest way to ripen pears is to place them in a paper bag. Leave them at room temperature and they should be ripe in 2 to 4 days. The refrigerator slows the ripening process. If you place them in the fridge right away, they\u2019ll be rock hard. Allow them to ripen first, then refrigerate only if you want to delay eating them.<\/p>\n
Recipe provided by Boyajian Inc.<\/a>\n<\/p>\n