This is the ultimate “impress your guests” salad. The crisp sweetness of the pears cuts through the pungent creaminess of the Gorgonzola, while homemade candied walnuts provide a crunch that brings it all together.
Refreshing
15 Minutes
Entertaining Ready
The Fresh Base
- 5 oz Mixed Greens or Arugula
- 2 Ripe Pears (thinly sliced)
- 1/2 cup Gorgonzola (crumbled)
- 1/4 Red Onion (paper-thin slices)
The Candied Walnuts
- 1/2 cup Walnut Halves
- 2 tbsp Brown Sugar
- 1 tsp Butter
- Pinch of Cinnamon & Salt
Instructions
- Candy the Walnuts: In a small non-stick skillet over medium heat, combine walnuts, brown sugar, and butter. Stir constantly for 3-5 minutes until the sugar melts and coats the nuts. Transfer to parchment paper and spread out to cool (they will harden as they sit).
- Whisk the Dressing: In a small jar, shake together 3 tbsp olive oil, 1 tbsp balsamic vinegar, 1 tsp honey, and a pinch of salt/pepper.
- Assemble: Place the mixed greens in a large bowl. Toss with half of the dressing.
- Layer: Top the greens with the sliced pears and red onion. Sprinkle the Gorgonzola crumbles and cooled candied walnuts over the top.
- Finish: Drizzle with the remaining dressing and serve immediately to keep the greens from wilting.
Chef’s Secret: To prevent your pear slices from browning while you prep, toss them gently in a squeeze of lemon juice. It keeps them bright and adds a nice acidic pop to the salad!
