Pear & Gorgonzola Salad


    1 cup walnut halves, toasted
    4 -6 cups torn salad vegetables, , trimmed washed & dried
    1⁄2 cup French dressing
    2 pears, peeled,cored & sliced
    1⁄4 lb gorgonzola (You may additionally substitute with Blue or roquefort cheese)
    1⁄4 cup balsamic vinegar
    1⁄2 teaspoon salt
    1⁄2 teaspoon Dijon mustard
    3⁄four cup virgin olive oil
    2 teaspoons shallots, finely minced


    To make Vinaigrette------------------.
    Mix vinegar, salt, mustard in a blender or food processor.
    Very slowly pour within the oil even as processor is on.
    Process until an emulsion paperwork.
    Taste and modify seasoning.
    Add shallots& pepper.
    Best to make it fresh however may be stored for a few days in the refrigerator.
    Toss vegetables with most of the French dressing.
    Divide among 4 plates.
    Decorate with pear slices and crumbled cheese.
    Coarsely chop the walnuts and put on pinnacle of salad.
    Drizzle the remaining of the French dressing over top.

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