Pear and Gorgonzola Green Salad with Walnuts
As far a cry from iceberg lettuce and bottled dressing as you can imagine, this is a magical combination of powerful flavors made without cooking or any major challenges. Simple as this salad is, without top-quality ingredients it won’t amount to much. So use sherry or good balsamic vinegar to make the dressing, use pears that are tender and very juicy, not crunchy, mushy, or dry, and use real Italian Gorgonzola. It should be creamy; if you can taste it before buying, so much the better. This rich salad can serve as the centerpiece of a light lunch, accompanied by little more than bread. It makes an equally great starter for a grand dinner—followed by roasted meat or fish, for example—or a simple one, served with soup.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Peel and core the pears; cut them into 1/2-inch chunks and toss with the lemon juice. Cover and refrigerate for up to 2 hours until needed.
Step 2
Put the walnuts in a dry skillet over medium heat and toast them, shaking the pan frequently, until they are aromatic and beginning to darken in color, 3 to 5 minutes. Set aside to cool.
Step 3
Crumble the Gorgonzola into small bits; cover and refrigerate until needed.
Step 4
When you’re ready to serve, toss the pears, cheese, and greens together with as much of the dressing as you like. Crumble the toasted walnuts over the salad and serve immediately.
