Pear Gorgonzola Salad

I stumbled onto this combination during a particularly uninspired grocery run where pears were the only things looking decent. The cashier asked what I planned to do with them and I admitted I had no clue until I spotted a wedge of Gorgonzola on sale at the end of aisle 4. Something about that sweet and tangy partnership just made sense in my head, even though Id never paired them before.

Last autumn my neighbor came over for what was supposed to be a quick coffee and ended up staying for three hours. We stood in my tiny kitchen eating this salad straight from the bowl while she told me about her divorce and I realized sometimes the best dinner parties are the unplanned ones with mismatched bowls and zero pressure.

Ingredients

• Mixed salad greens: I love arugula here for its peppery kick but spring mix works beautifully if you want something milder
• Ripe pears: They should yield slightly to gentle pressure but still hold their shape when sliced
• Gorgonzola cheese: The creamy kind crumbles better and distributes more evenly than the crumbly variety
• Toasted walnuts: Toasting them yourself takes five minutes and makes such a difference in flavor
• H: These add little pops of tart sweetness that balance the rich cheese perfectly
• Extra virgin olive oil: Use something you actually like the taste of since it really shines here
• Balsamic vinegar: Aged balsamic adds such depth but regular works fine too
• Honey: This is the magic ingredient that brings everything together
• Dijon mustard: Just a teaspoon helps the dressing emulsify properly
• Salt and pepper: Freshly ground black pepper is non negotiable here

Instructions

Quickly chop vegetables, mince herbs, and blend sauces for faster, everyday meal preparation.

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Whisk together your dressing:

Combine olive oil, balsamic vinegar, honey, Dijon mustard, salt and pepper in a small bowl until the mixture thickens slightly and looks glossy.

Dress the greens:

Place your mixed greens in a large salad bowl and toss gently with just half the dressing until every leaf is lightly coated.

Arrange the toppings:

Scatter the pear slices, crumbled Gorgonzola, toasted walnuts and dried cranberries over the dressed greens in whatever pattern feels pretty to you.

Finish and serve:

Drizzle the remaining dressing over the top right before serving and get it to the table while those pear slices still look fresh and vibrant.

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This has become my go to when friends announce theyre stopping by because the ingredients keep forever in the pantry and fridge. Theres something almost magical about how such simple things can feel so special and intentional when they come together on the plate.

Making It Your Own

Ive played around with so many variations depending on what needs using up in my kitchen. SometimesIll swap in pecans or hazelnuts if thats what I have on hand. Roquefort works beautifully if you want something even more assertive than Gorgonzola.

What To Serve With It

This salad stands alone beautifully as a light lunch but also pairs wonderfully alongside grilled chicken or fish. The sweetness from the pears and honey makes it a particularly nice match for something savory and slightly bitter like roasted Brussels sprouts.

Getting Ahead Of The Game

You can toast the walnuts and crumble the cheese up to two days in advance. Store them separately in airtight containers and theyll be ready to go whenever inspiration strikes.

• The dressing actually tastes better if made a few hours ahead so the flavors can mingle
• Wait to slice the pears until the very last minute for the prettiest presentation
• If taking this somewhere pack the dressing separately and toss right before serving

Mix doughs, batters, and whipped cream easily for baking cakes, cookies, and everyday treats.

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Sometimes the simplest recipes are the ones that stick around the longest because they leave room for whatever life throws at them.

Common Questions

→ Can I prepare this salad ahead of time?

You can wash and slice the pears ahead, tossing them with lemon juice to prevent browning. Prepare the dressing separately and combine everything just before serving to maintain the crisp texture of the greens.

→ What type of pears work best?

Firm but ripe pears like Bosc, Anjou, or Bartlett hold their shape well when sliced. Avoid overripe pears as they may become mushy in the salad.

→ How do I make it vegan?

Replace Gorgonzola with a plant-based blue cheese alternative and swap honey for maple syrup or agave nectar in the dressing. The flavor profile remains similar.

→ Can I add protein?

Grilled chicken breast, crispy pancetta, or poached salmon work wonderfully. You could also add toasted pecans or hazelnuts instead of walnuts for variation.

→ How long does the dressing keep?

The honey-balsamic vinaigrette can be stored in an airtight container in the refrigerator for up to one week. Whisk well before using as ingredients may separate.