Pear Gorgonzola Salad (Printable)

Sweet pears meet tangy Gorgonzola in this crisp salad with walnuts and honey-balsamic dressing.

# What You'll Need:

→ Salad Components

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 (optional)

→ Honey-Balsamic Vinaigrette

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

# Step-by-Step:

01 - In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until emulsified and smooth.
02 - Place mixed greens in a large salad bowl and toss gently with half of the prepared dressing to coat leaves evenly.
03 - Arrange pear slices, Gorgonzola crumbles, toasted walnuts, and dried cranberries over the dressed greens in an even layer.
04 - Drizzle remaining dressing over the salad just before serving. Serve immediately to maintain crispness.

# Expert Advice:

01 -
  • The way honey tames the sharp bite of blue cheese makes this approachable for anyone who claims they hate strong cheeses
  • It comes together in literally 15 minutes but looks like something from a restaurant that requires a reservation three weeks out
02 -
  • Dressing the entire salad too early will make everything wilt and sad by the time you actually eat it
  • Slicing pears ahead of time is fine but toss them with a little lemon juice if theyre sitting out more than 20 minutes
03 -
  • Room temperature pears have more flavor and aroma than cold ones straight from the fridge
  • A microplane makes the lightest most elegant cheese crumbles that practically melt on your tongue
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