Pear Walnut Salad with Gorgonzola
Ingredients
Dressing
- ⅓ cup extra virgin olive oil
- 3 tbsp apple cider vinegar or balsamic
- 2 tbsp lemon juice
- 2 tsp Dijon mustard
- 1 tbsp honey or maple syrup
- 1 tbsp fig or other light fruit preserve
- 2 tsp orange zest plus 2 tbsp orange juice
- ¼-½ tsp chili flakes
- sea salt and black pepper are needed
Salad
- ½ cup walnuts toasted
- ½ cup gorgonzola or other blue cheese/ feta/sharp cheddar crumbled
- 6-7 cups greens (babyspinach/ baby kale/arugula/frisee) washed and ready to use
- 2 medium pears (Bosc/Bartlett/Red sliced
- ½ cup pomegranate seeds
Instructions
- Heat a skillet to medium heat, add the walnuts.(no needed for oil) Toast the walnuts for 3-4 tossing with a spoon frequently to prevent boring. Toss until the walnuts are fragrant and a slightly deeper color. Take the skillet off he heat and transfer the nuts to a cutting board. Rough chop;cwith a few whole nuts set aside.
- DRESSING: Combine the ingredients for the dressing in a glass jar with a tight-fitting lid. Close tightly and shake the jar until all the ingredients are well incorporated. Taste and adjust with more seasonings as needed.
- Assemble: Arrange the greens in a large bowl or on a platter, arrange the pear slices neatly followed by the pomegranate arils. Toss with half of the dressing. Taste and adjust with more dressing as needed. Garnish with gorgonzola and toasted walnuts. Enjoy!
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