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Pear Gorgonzola salad is my favorite choice whenever I crave a dish that feels both fresh and restaurant worthy but requires almost no fuss in the kitchen. It perfectly balances juicy pears and creamy gorgonzola with crisp greens and a zingy dressing making it simple enough for a quick lunch yet elegant enough to star at a dinner party.
I always pull out this salad for holiday gatherings or when unexpected guests pop in because I can make it ahead and it still tastes vibrant. Last Thanksgiving my aunt declared it was the only salad that could get her excited about vegetables.
Gather Your Ingredients
- Ripe pears: Select Bosc or Anjou for best texture and flavor. Slice thinly so every bite gets fruit sweetness.
- Mixed greens: Choose arugula for peppery notes, spinach or mesclun for gentle bitterness. Use a salad spinner if possible so they stay crisp.
- Gorgonzola cheese: Pick a creamy wedge for richness. Crumbled right before serving gives the best flavor burst.
- Candied walnuts: Or swap in toasted pecans or almonds. They give needed crunch and sweetness. Make sure they are fresh for best taste.
- Red onion: Soaking in cold water removes harshness leaving only a gentle heat. Choose a firm onion and slice very thin.
- Olive oil: Use extra virgin for robust flavor. Quality oil makes the vinaigrette shine.
- White balsamic vinegar: Its tangy sweet flavor lifts the whole salad. Choose a good quality brand if possible.
- Dijon mustard: Adds gentle bite and depth. Be sure it is smooth and creamy.
- Honey: Balances acidity with floral sweetness. Use local honey for a special touch.
How to Make It
- Prep the greens:
- Rinse your greens under cool water even if prewashed and dry thoroughly. A salad spinner helps keep them crisp.
- Slice the pears:
- Cut pears into thin wedges. Keep the skin on for color and more fiber.
- Treat the onion:
- Place red onion slices in a bowl of ice water for five minutes. This step mellows their sharpness and keeps the salad gentle.
- Mix the vinaigrette:
- Whisk together olive oil, balsamic vinegar, dijon mustard, and honey in a small bowl. Whisk until fully combined and slightly thickened.
- Dress the greens:
- Toss the dried greens with about two thirds of the vinaigrette using your hands or salad tongs.
- Layer the toppings:
- Add sliced pears, drained onions, crumbled gorgonzola, and nuts on top. For a pretty presentation, layer in sections or toss gently.
- Final mix and serve:
- Drizzle with remaining vinaigrette right before serving. Salad can be held in the fridge for up to thirty minutes before arranging on plates.
I am always drawn to gorgonzola cheese because of its bold flavor and creamy texture. It is the key that brings the sweet and nutty components together. When my sister and I first made this for our parents they raved about how something so simple could taste so special.
Flavor Boosters
Let pears ripen fully but not become mushy for the best flavor. If making ahead, keep ingredients chilly to retain crispness. Taste vinaigrette before tossing and adjust honey or mustard as needed for balance.
Serving Suggestions
Serve as a first course for a formal dinner or amp it up with grilled chicken turkey or steak to turn it into a main course. The salad pairs nicely with a warm baguette or a bowl of soup in colder months.
Creative Twists
Pear salads are a classic in European cuisine especially through fall and winter when pears are at their peak. This salad brings together traditional flavors with a contemporary approach using candied nuts for extra flair. For spring try strawberries instead of pears for a new twist.
This dish never fails to impress at any gathering. Try it once and it may become your new favorite go to salad.
Common Questions About This Recipe
- → What pears work best for this salad?
Bosc or Anjou pears are preferred due to their firm texture and natural sweetness, but any ripe pear can be used.
- → How can I make the salad ahead of time?
Prepare all components separately. Assemble and add dressing right before serving to prevent sogginess.
- → Can I substitute the cheese?
Yes, try blue cheese or feta for a similar tangy flavor if Gorgonzola is unavailable.
- → Which nuts can I use besides candied walnuts?
Pecans or almonds, either toasted or candied, provide a satisfying crunch and work well in this dish.
- → Is there a dressing alternative?
A simple honey-mustard vinaigrette or lemon dressing complements the flavors if you want variety.