GORGONZOLA AND PEAR SALAD WITH HONEY DIJON DRESSING
Provided by Food Network
Time 10m
Yield 2
Number Of Ingredients 6
Steps:
- Place lettuce on serving platter. Top with tuna, cheese, walnuts and pear slices.
- Drizzle Dijon dressing over salad.
PEAR, GORGONZOLA & WALNUT SALAD
The light and refreshing vinaigrette in this side salad offsets the tangy funk of Gorgonzola and sweetness from the raisins and pears. Even better, this salad celebrates fall and has beautiful colors. Feel free to get creative with this salad: Add chicken to make it meal-worthy, choose a different nut or swap Bosc pears for your favorite variety. Be sure to wait to dress this salad until ready to serve or the greens will wilt.
Provided by Sarah Epperson Loveless
Categories Healthy Lettuce Recipes
Time 10m
Number Of Ingredients 12
Steps:
- Whisk together oil, lemon juice, honey, thyme, mustard, pepper and salt in a large bowl. Add lettuce and gently toss to combine. Top with sliced pear, Gorgonzola, walnuts and raisins. Serve immediately.
Nutrition Facts : Calories 207 calories, Carbohydrate 21 g, Fat 14 g, Fiber 4 g, Protein 4 g, SaturatedFat 3 g, Sodium 282 mg, Sugar 13 g
GRILLED PEAR SALAD WITH GORGONZOLA, WALNUTS AND SPICY MUSTARD VINAIGRETTE
Grilled sweet pears with the spicy mustard and pungent creamy cheese make for a fantastic contrast in taste and textures. Served this at a dinner party and everyone loved it.
Provided by Jennifer Daskevich
Categories Lettuce Salads
Time 25m
Number Of Ingredients 13
Steps:
- 1. Clean and oil your grill grate. Turn on and heat to medium high heat.
- 2. Make the vinaigrette. In a small bowl, whisk together the shallots, garlic, both mustards, 2 tbsp. honey, and vinegar until completely combined. Slowly pour in the olive oil and whisk continuously to emulsify. (Save extra dressing to marinate pork or chicken for the grill).
- 3. Grill the Pears. Cut pears in half and scoop out the cores. Slice a piece off the skin side so it will lay flat without rolling. Brush with a light oil. Place pears cut-side down on the grill. Cover and cook until heated through and nice grill marks appear, about 10 minutes
- 4. Meanwhile. . .Toast walnuts in small pan over medium heat on stovetop until toasted, about 5 minutes. Pour walnuts in small bowl and while still warm add blue brie and mix so cheese melts. Add 1 tbsp. honey. Stir lightly to incorporate.
- 5. Toss arugula very lightly with vinaigrette. Divide onto four plates.
- 6. When pears are nicely grilled on cut side turn over and divide gorgonzola mixture among pears. Grill for a couple minutes more. Remove pears and place ½ pear on each of the four plates. Drizzle with spicy mustard vinaigrette. Serve warm and enjoy!!
CANDIED PECANS, GORGONZOLA AND PEAR SALAD
Adding grilled or sliced roasted chicken to this salad makes it a main dish salad. I have listed two vinaigrette that I use on this particular salad. It is hard for me to decide which one I like better. Depends on my mood and what I am serving.
Provided by Marsha Gardner
Categories Lettuce Salads
Number Of Ingredients 24
Steps:
- 1. CANDIED PECANS: Melt the butter in a pan. Mix in the maple syrup and pepper. Add the pecans and toss to coat. Cook on medium low heat about 15 minutes. Stir every 5 minutes. Watch carefully so they don't burn. Turn out on aluminum foil and let cool for 5 minutes; break apart if necessary.
- 2. TO MAKE EITHER DRESSING: Mix all ingredients in bowl using a wire whisk. Place greens on individual plates. Sprinkle red onion, chopped pears, nuts and gorgonzola on top of salad greens. Drizzle dressing over salad or serve on the side to suit individual tastes. Beautiful and delicious.
- 3. If serving as a meal, you can add grilled or sliced roasted chicken. Makes 4-6 main dish servings or 8-10 side dish servings.
PEAR GORGONZOLA AND WALNUT SALAD
In this recipe video, I show you how to make a Pear, Gorgonzola, and Walnut salad (and there's a bit of bacon in there too). I have to admit that I don't eat as many fruits and vegetables as I should. And while salad is a great way to get healthy foods, the standard green salad gets a bit boring to me. Well, here is a simple salad for you, that is easy to make and very tasty. It has a wide range of flavors and textures, holds up really well if you make it ahead of time, and has a bit of a wow factor on the presentation. This is also great for parties, as the little endive boats make it a finger food. Head over to the recipe page linked below for the full write up and description, hope you enjoy it!!
Provided by Dave Beaulieu
Categories Appetizer
Number Of Ingredients 1
Steps:
- While green salads are great, I'm frequently looking for something...a bit different. And since salads can be composed of just about anything, you don't have to look too far. In this recipe video I make a simple salad from pear, gorgonzola cheese, walnuts, and endive. The pear, walnut and blue cheese are a classic combination, and taste really great together. I find the endive has the perfect texture and crunch to stand up to the other ingredients, and the shape allows you to create little "boats" for the salad, which makes this perfect for a party.Recipe Overview and Keys to SuccessHere are few cooking tips I'd like you to be aware of for this recipe:As with any dish, but certainly for the raw/uncooked recipes, use the best ingredients you can find. If the endive doesn't look good, find some romaine, or radicchio, or something else. You can't make bad ingredients taste good.This salad (and most others) is all about balance. You need the right amount of each ingredient so that they play nicely together and don't overpower one another. Sure I love blue cheese, but if you use a pound of it...all you'll taste is blue cheese. The amounts I have below are guidelines, and feel free to make adjustments for your own tastes, but you want to make sure you taste each component...including the dressing.As I mention above, this is a great party salad. And, it's easy to prepare the salad a few hours in advance, and keep it in the fridge. But I'd hold off on filling the "boats" until about 20 minutes before serving.Ingredients for Pear, Gorgonzola and Walnut Salad (for 2)2 endive2 - 3 tablespoons gorgonzola - crumbled2 - 3 tablespoons toasted walnuts1 pear diced (I leave the skin on, but you can remove if desired)One scallion - finely chopped1 - 2 tablespoons balsamic vinaigrette1 tablespoon finely diced and sautéed bacon lardonsSalt and pepperMaking the SaladFinely chop a slice of bacon or pancetta, and sauté until crispy; remove to a paper towel to drainToast the walnuts in a 250 degree oven for about 10-15 minutes; set aside to coolMake the balsamic vinaigrette and set asideCarefully remove the outer layers of the endive by snapping them off at the base. You should get 5 - 7 pieces per endive before they become very smallWrap the leaves in a moist paper towel and stash in the fridgeDice the remaining core of the endive into small pieces, and put them in a mixing bowl; discard the route endDice a pear, and add to the bowlFinely chop the green parts of two scallionsAdd the crumbled gorgonzola, bacon, walnuts, scallions, and about a tablespoon of dressingSeason with salt and pepper, and toss to combineTaste the filling, and add more seasoning, or vinaigrette if neededSpoon the filling into the endive leaves we pulled off earlier and line them up on a serving tray or plateServe and enjoy!!This is a great summer/spring salad that has a ton of flavor and texture. It's great with a nice crisp chardonnay or sauvignon blanc. Hope you enjoy it, and leave me a comment to let me know how it goes.
PEAR & GORGONZOLA SALAD
This pear and gorgonzola salad combines crispy lettuce leaves with the sweetness of pear and the acidity of cheese to reach the perfect bite.
Provided by Laura
Categories Salad
Time 13m
Number Of Ingredients 12
Steps:
- Toast the walnuts in a pan with a small amount of oil over medium heat for 3 minutes, stirring frequently to avoid burning.
- To make the salad dressing, add the olive oil, vinegar, honey, dijon mustard, and oregano to a small mixing bowl. Whisk ingredients together until well combined. Add a squeeze of lemon juice, if desired and salt and pepper to taste.
- Add the lettuce, pear, cheese, walnuts and cranberries to a large salad bowl.
- Top the salad with half the salad dressing. Mix gently to coat the lettuce. If the salad requires more dressing, add a little extra at a time until the desired dressing ratio is reached. Serve immediately.
Nutrition Facts : Calories 219 kcal, Carbohydrate 15 g, Protein 4 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 8 mg, Sodium 159 mg, Fiber 2 g, Sugar 10 g, ServingSize 1 serving
GRILLED PEARS WITH GORGONZOLA, WALNUTS & VINAIGRETTE SALAD
An easier version of a Cuisinart recipe. I believe this recipe is as good as the quality of your vinaigrette.
Provided by gailanng
Categories Pears
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Clean and oil your grill grate. Turn on and heat to medium high heat.
- Cut pears in half and scoop out the cores. Slice a piece off the skin side so it will lay flat without rolling. Brush with a light oil (see Recipe #369334). Place pears cut-side down on the grill. Cover and cook until heated through and nice grill marks appear, about 10 minutes.
- In the meantime, toast walnuts in small pan over medium heat on stovetop until toasted, about 5 minutes. Pour walnuts in small bowl and while still warm add gargonzola and mix so cheese melts. Add honey. Stir lightly to incorporate.
- Toss arugula or other greens very lightly with vinaigrette. Divide onto four plates.
- When pears are nicely grilled on cut side turn over and divide gorgonzola mixture among pears. Grill for a couple minutes more. Remove pears and place ½ pear on each of the four plates. Drizzle with vinaigrette. Serve warm.
Nutrition Facts : Calories 165.3, Fat 7.5, SaturatedFat 2, Cholesterol 6.3, Sodium 124.6, Carbohydrate 24, Fiber 4.4, Sugar 16.2, Protein 3.9
HARVEST PEAR & GORGONZOLA SALAD
This irresistible salad features juicy pears, salty gorgonzola (or blue cheese), crunchy fennel, peppery arugula, sweet dried cherries and nutty walnuts. A quick apple cider vinaigrette ties everything together. It's always a crowd pleaser, and it pairs perfectly with just about any main course, from holiday roasts, to baked chicken, to weeknight pastas. If you're not a blue cheese fan, goat cheese and feta are also delicious (although this salad has converted blue cheese skeptics!). Don't miss my step-by-step video above!
Provided by Nicki Sizemore
Categories Salad
Time 15m
Number Of Ingredients 12
Steps:
- In a small bowl or jar, combine the apple cider vinegar, Dijon mustard and honey. Season with salt and pepper, and whisk or shake until the honey is dissolved. Add the olive oil and whisk or shake to combine. Season with more salt and pepper to taste. Do Ahead: The vinaigrette can be refrigerated for up to 1 week.
- In a large bowl, combine the radicchio, fennel, greens, pear and walnuts. Season with salt and pepper. Pour in just enough dressing to coat (you might not need it all), and toss gently to coat. Sprinkle the dried cherries and gorgonzola cheese over top. Give the salad one more gentle toss, then serve!
SPINACH-PEAR SALAD WITH GORGONZOLA, WALNUTS AND PEAR VINAIGRETTE
This sounds really good. I cut this recipe out of one of those Reiman publication inserts with coupons.
Provided by Recipe Junkie
Categories Cheese
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- To make pear vinaigrette, combine reserved pear syrup, honey mustard, vinegar, salt and pepper to taste.
- Whisk in olive oil.
- Just before serving, gently toss together the toasted walnuts, drained pears, pear vinaigrette, spinach and Gorgonzola.
PEAR AND POMEGRANATE SALAD WITH GORGONZOLA AND CHAMPAGNE VINAIGRETTE
Steps:
- In a decorative bowl or platter, add the spinach or romaine. Cut the pear into fans, and then slice again on the diagonal, add the greens, crumble the Gorgonzola onto the salad and then drizzle with about half of the vinaigrette. Top with fresh cracked pepper and lightly drizzle the whole salad with the honey. Serve immediately.
- In a small bowl or glass jar, add all the ingredients except the olive oil. Mix well, then slowly drizzle in the olive oil to combine. Refrigerate until ready to use.
PEAR SALAD WITH WALNUTS AND GORGONZOLA
Steps:
- Divide the lettuce onto 4 chilled plates and top with sliced pears and currants or raisins.
- Crumble the cheese evenly over the salads and top with walnut halves.
- In a small bowl combine the lemon juice , rice vinegar, and olive oil. Whisk together and season with salt and fresh-ground black pepper to taste.
- Drizzle half over the salads and serve the rest on the side.
Nutrition Facts : Calories 296 kcal, Carbohydrate 31 g, Cholesterol 11 mg, Fiber 5 g, Protein 6 g, SaturatedFat 5 g, Sodium 195 mg, Sugar 22 g, Fat 18 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g
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- In a small mixing bowl, add the mustard, honey, white wine vinegar, salt and pepper. Whisk together. Add the olive oil and whisk well to combine.
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