Gorgonzola Pear Salad With Merlot Shallot Dressing Recipes

PEAR SALAD WITH GORGONZOLA DRESSING

Steps:

• Divide arugula between 4 plates and top with pears.
• In a medium mixing bowl, combine vinegar, oil, honey, sour cream and yogurt. Fold in Gorgonzola. Drizzle dressing over salad. Garnish each plate with walnuts and serve.

BUTTER LETTUCE SALAD WITH GORGONZOLA AND PEAR DRESSING

Steps:

• For the dressing: In a blender, blend together the oil, pear nectar, balsamic vinegar, lemon juice, mustard, diced pear, cheese, salt and pepper until smooth.
• For the salad: Place the lettuce wedges on 4 salad plates. Arrange the avocado, pear slices, hazelnuts and cranberries around the lettuce. Drizzle with the dressing and serve.

WATERCRESS, PEAR AND GORGONZOLA SALAD

Steps:

• Combine the onion, mustard, vinegar, honey, lemon juice and grapeseed oil in a food processor or blender. Purée until onion is very fine. Season with salt and pepper. Whisk in olive oil.
• Rinse and dry the watercress. In a large bowl, season watercress with salt and pepper and toss with the dressing. Arrange cheese and fruit on four salad plates and top with watercress.

GORGONZOLA PEAR SALAD

Steps:

• For dressing, in a blender, combine the vinegar, pear halves and salt; cover and process until smooth. While processing, gradually add oil in a steady stream., In a salad bowl, combine the greens, chopped pears, tomato, walnuts and cheese. Drizzle with desired amount of dressing; toss to coat. Serve with pepper if desired. Refrigerate any leftover dressing.

TOSSED GREEN SALAD WITH GORGONZOLA & PEAR DRESSING

Steps:

• To prepare the dressing:
• In a blender or food processor, puree the.
• drained pear halves with the lemon juice, vinegar, olive oil, salt and pepper until very smooth and silky.
• Transfer to a jar, cover andrefrigerate.
• To prepare the salad: Place the chopped walnuts in a small dry skillet. Toast over medium heat about 4 minutes, until fragrant. Remove from the pan and set aside.
• Place the salad mix in a bowl and cover with a paper towel. Refrigerate until ready to serve.
• Peel the tough outer skin from the bell pepper with a vegetable peeler. You probably won't be able to get all of the peeling off, especially in the crevices of the pepper. Stem, seed and finely sliver the pepper; put.
• into the bowl with the salad.
• Just before serving, core and dice the pear and add to the salad with the walnuts and Gorgonzola. Add the dressing, toss to coat and serve.

PEAR & GORGONZOLA SALAD

Steps:

• To make Vinaigrette------------------.
• Mix vinegar, salt, mustard in a blender or food processor.
• Very slowly pour in the oil while processor is on.
• Process until an emulsion forms.
• Taste and adjust seasoning.
• Add shallots& pepper.
• Best to make it fresh but may be stored for a few days in the fridge.
• ---Salad-----------------------.
• Toss greens with most of the vinaigrette.
• Divide among 4 plates.
• Decorate with pear slices and crumbled cheese.
• Coarsely chop the walnuts and put on top of salad.
• Drizzle the last of the vinaigrette over top.

PEAR SALAD WITH WARM SHALLOT DRESSING

Steps:

• Heat oil in heavy medium saucepan over medium-low heat. Add shallots and sauté until translucent, about 4 minutes. Mix in lemon juice and broth. Season to taste with salt and pepper.
• Toss lettuce, watercress and warm dressing in large bowl. Divide greens among 6 plates. Arrange pear slices in spoke pattern on greens, dividing equally. Sprinkle with walnuts and cheese.

GORGONZOLA PEAR SALAD WITH MERLOT SHALLOT DRESSING

Steps:

• Combine shallots and wine in a medium sauce pan over high heat. Bring liquid to a boil. Reduce heat to medium and simmer until reduced to 1/4 cup, about 20 to 30 minutes.
• Let mixture cool completely. Add vinegar, sugar, garlic and mustard. Slowly whisk in olive oil. Season with salt and pepper. Refrigerate dressing until ready to serve.
• In a large bowl, mix baby lettuce, cheese, walnuts and bacon. Add pears and toss with Merlot Shallot Dressing just before serving.