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Pear and Gorgonzola Salad

Delicious Pear and Gorgonzola Salad for Easy Entertaining

This Pear and Gorgonzola Salad offers a perfect blend of flavors for easy entertaining.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Salad Base
  • 4 cups fresh arugula substitute with spinach or mixed greens if desired.
  • 2 Conference pears ripe varieties offer the best taste.
  • 1 avocado opt for ripe avocados or substitute with a vegan alternative.
  • 1/4 cup thinly sliced red onion swap for green onions if a milder flavor is preferred.
Cheese
  • 1/2 cup Gorgonzola cheese goat cheese, feta, or aged cheddar also make great substitutes.
Crunchy Topping
  • 1 cup candied walnuts use toasted pecans or omit for a nut-free version.
Dressing
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • salt and pepper to taste.

Equipment

  • jar
  • bowl
  • Oven
  • Baking sheet
  • Parchment paper

Method
 

Make the Vinaigrette
  1. In a jar, combine 1/4 cup of olive oil, 2 tablespoons of apple cider vinegar, 1 tablespoon of Dijon mustard, and a pinch of salt and pepper. Seal the jar and shake vigorously for about 30 seconds until the mixture is emulsified and smooth.
Prepare the Salad Base
  1. In a large bowl, toss together 4 cups of fresh arugula, 2 sliced ripe Conference pears, and 1 diced avocado. Add 1/4 cup of thinly sliced red onions for a touch of crunch and sharpness. Gently mix the ingredients.
Candy the Walnuts
  1. Preheat your oven to 350°F (175°C). In a bowl, combine 1 cup of walnuts and 1/2 cup of sugar, tossing to coat evenly. Spread the coated walnuts on a parchment-lined baking sheet and bake for about 10-12 minutes.
Assemble the Salad
  1. Once the candied walnuts have cooled slightly, sprinkle them over the arugula, pear, and avocado mixture. Crumble about 1/2 cup of Gorgonzola cheese on top.
Dress and Toss
  1. Just before serving, drizzle the homemade vinaigrette over the assembled salad. Gently toss all ingredients together.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 20gProtein: 5gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gCholesterol: 10mgSodium: 200mgPotassium: 400mgFiber: 4gSugar: 5gVitamin A: 1000IUVitamin C: 15mgCalcium: 150mgIron: 1mg

Notes

Always use fresh, ripe pears and greens. Add the dressing just before serving to avoid soggy greens. Keep a close eye while baking the walnuts to prevent burning.

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