Pear Gorgonzola Salad (Printer-friendly)

Fresh greens with sweet pears, tangy Gorgonzola, toasted walnuts, and honey-balsamic dressing.

# Ingredient List:

→ Salad

01 - 6 cups mixed salad greens (arugula, spinach, or spring mix)
02 - 2 ripe pears, cored and thinly sliced
03 - 3.5 oz Gorgonzola cheese, crumbled
04 - 1/2 cup toasted walnuts, roughly chopped
05 - 1/4 cup dried cranberries

→ Dressing

06 - 3 tbsp extra virgin olive oil
07 - 1 tbsp balsamic vinegar
08 - 1 tbsp honey
09 - 1 tsp Dijon mustard
10 - Salt and freshly ground black pepper to taste

# How-To Steps:

01 - In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until emulsified.
02 - In a large salad bowl, toss mixed greens lightly with half of the prepared dressing.
03 - Arrange pear slices, Gorgonzola crumbles, toasted walnuts, and dried cranberries over the dressed greens.
04 - Drizzle with remaining dressing just before serving and present immediately.

# Expert Suggestions:

01 -
  • It comes together faster than you can set a table, yet tastes like you've been cooking all afternoon.
  • The contrast between creamy cheese and crisp greens with sweet fruit feels indulgent without being heavy.
  • You'll find yourself making it again and again because it somehow makes every ingredient taste better together than they would alone.
02 -
  • Don't slice the pears until you're ready to serve unless you toss them with a squeeze of lemon juice, or they'll oxidize and turn an unappetizing brown that tastes fine but looks deflating.
  • The secret to this salad is using less dressing than feels instinctive—it's better to dress conservatively and let people add more than to drown everything in vinegar and oil.
03 -
  • Toast your own walnuts if possible—they'll taste noticeably fresher and more flavorful than pre-toasted versions, and you'll feel like you've done something special.
  • Taste the dressing before adding it to the greens because the balance of sweet, tangy, and sharp should feel perfectly right to you—recipes are guides, not gospel.
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