Pear Gorgonzola Salad (Print View)

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

# Components:

→ 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 (optional)

→ Dressing

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

# Directions:

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 the mixed greens lightly with half of the prepared dressing.
03 - Arrange the pear slices, Gorgonzola crumbles, toasted walnuts, and dried cranberries over the dressed greens.
04 - Drizzle with the remaining dressing just before serving and serve immediately.

# Expert Advice:

01 -
  • The pear sweetness plays against salty Gorgonzola in a way that feels both surprising and inevitable.
  • It comes together in fifteen minutes, making it perfect for when you want something that tastes intentional but doesn't demand hours in the kitchen.
  • Toasted walnuts add texture and earthiness that keeps the whole thing from feeling too delicate or one-dimensional.
02 -
  • If you assemble this salad more than ten minutes before serving, the greens will wilt and the pears will oxidize to an unappetizing brown. I learned this the hard way at a potluck where I arrived with what looked like a sad, soggy mess.
  • The dressing must be balanced or it becomes either aggressively sour or cloying. Taste it before it hits the salad—my secret is adding a tiny pinch of salt and a grind of pepper after whisking, then tasting on a leaf of greens to check the real flavor.
03 -
  • Buy pears that yield slightly to pressure but aren't mushy—they'll taste sweeter and slice more cleanly than rock-hard ones.
  • If your Gorgonzola is too cold straight from the refrigerator, it crumbles into uneven chunks. Let it sit at room temperature for five minutes for more consistent, finer pieces.
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