Pears with gorgonzola is just one of those classic combinations. Put them in salad with any kind of greens. Pick what you like best, anything from a spicy arugula or watercress to a mild butter lettuce.We used fresh baby spinach.The same goes for the pears: Bosc, Bartlett, Anjou or Comice would all be great choices.
And since the ingredients in this pear salad are so delicious, a champagne vinaigrette with a hint of lemon juice and Dijon mustard worked best for this salad. A heavy dressing would mask the delicate flavors. A sprinkling of cheese, walnuts and pomegranate arils also adds flavors and makes for delicious lighter first course to start off a meal.
1 tablespoons minced shallot
Salt, to taste
Ground black pepper, to taste
1 tablespoon extra virgin olive oil
10 ounces baby spinach, washed and dried
4 ounces Gorgonzola cheese*
1 medium Bosc pear, cored and thinly sliced*
1/2 cup pomegranate seeds (arils), for garnish
1/2 toasted walnuts, roughly chopped, for garnish
1/4 cup champagne vinegar
1 teaspoon Dijon mustard
1/2 teaspoon minced garlic
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon freshly cracked black pepper
2 tablespoons olive oil
For the Salad:
In a large bowl, add shallot, salt and pepper. Add the olive oil, whisking constantly while drizzling the oil slowly. Add the spinach and toss with tongs until the leaves are well coated.
For Champagne Vinaigrette:
In a small bowl or glass jar, add all the ingredients except the olive oil. Mix well, then slowly drizzle in the olive oil and whisk until the mixture is emulsified. Refrigerate until ready to use.
To serve, evenly divide spinach greens between 4 salad plates. Top each plate with cheese and garnish with pear slices, pomegranate seeds, and walnuts and serve with a drizzle of champagne vinaigrette.
You can substitute Blue cheese or Roquefort cheese for the Gorgonzola.
Any variety of apple can also be used as a substitute for the pears.
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