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
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!
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
MASCARPONE, GORGONZOLA AND POACHED PEAR SALAD
A Peter Gordon recipe. I made it last week and it was so delicious! The smell of the spices as they're cooking is amazing! Only problem is if you haven't got a lot of the spices already it can work out a bit expensive - but you will not be disappointed. Makes a 'posh' starter for a dinner party.
Provided by Jan-Luvs2Cook
Categories Cheese
Time 55m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- The salad leaves (for serving) can be anything you want but rocket and lambs lettuce would be nice.
- The mascarpone needs to be at room temperature and the Gorgonzola cut into 2 cm cubes.
- Cut the chill in half.
- Chop the basil, chives and spring onions and put to one side.
- Thinly pare the zest from the two lemons.
- The pears should be firm cooking pears such as Comice.
- Peel the pears but leave the stalks on and keep them whole.
- You will need a saucepan just large enough to hold the pears.
- Put the chili, rosemary, bay leaf, star anise, cinnamon, cloves, lemon zest and juice, sugar, honey and the red wine into the saucepan.
- Bring to the boil then simmer for 5 minutes.
- Add the pears to the pan and some water ONLY if needed to just cover the pears, bring back to the boil and simmer for about 40 minutes - or until the pears are cooked.
- When you can easily insert a knife through the pears they are done. The cooking time will depend on the size, how ripe the pears are and the variety of pear.
- The liquid should be a spicy syrup.
- When done, remove the pears with a slotted spoon, place gently on a plate to cool - Not the serving plates at the stage.
- Now gently mix the mascarpone and Gorgonzola together and then stir in the basil, chives and spring onions.
- Arrange some salad leaves on 6 serving plates and place a pear on each.
- Add a spoonful of the cheese and a little of the spicy syrup and serve.
Nutrition Facts : Calories 651.5, Fat 9.7, SaturatedFat 6.2, Cholesterol 25, Sodium 472.3, Carbohydrate 117.2, Fiber 1.9, Sugar 109.9, Protein 7.9
CHICKEN, GORGONZOLA, & PEAR SALAD
Make and share this Chicken, Gorgonzola, & Pear Salad recipe from Food.com.
Provided by Amber of AZ
Categories One Dish Meal
Time 50m
Yield 4-6 individual salads, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, whisk together olive oil, vinegar, mustard, salt, and pepper to taste.
- Add chicken, walnuts, and Gorgonzola cheese and toss lightly.
- Place greens on individual salad plates.
- Arrange sliced pears in fan shape along one side on top of greens.
- With slotted spoon, divide the chicken mixture equally among plates.
- Drizzle any dressing remaining in bowl over pears and greens.
Nutrition Facts : Calories 461.3, Fat 41.5, SaturatedFat 7.8, Cholesterol 12.7, Sodium 237.7, Carbohydrate 20.2, Fiber 4.5, Sugar 11.7, Protein 6.3
POACHED PEARS WITH MASCARPONE
Steps:
- Combine the wine, water, sugar and cinnamon in a deep nonreactive saucepan. Bring to a boil and simmer for five minutes.
- Add the pears and simmer 15 minutes, until the pears are just tender. Remove the pears from the liquid, draining them well, and place them in a bowl.
- Boil down the liquid until it is reduced to two cups and has become syrupy. Remove the cinnamon stick. Pour the liquid over the pears and refrigerate at least four hours or overnight.
- To serve, place each pear standing up in a deep dish or goblet. Pour some of the cooking liquid over each.
- Stir the mascarpone to smooth it, then spoon a generous dollop on top of each pear. It will begin to drip down the sides of the pear. Dust with sifted cocoa and serve.
Nutrition Facts : @context http, Calories 340, UnsaturatedFat 2 grams, Carbohydrate 45 grams, Fat 7 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 82 milligrams, Sugar 31 grams
ARUGULA AND PEAR SALAD WITH MASCARPONE AND TOASTED WALNUTS
Categories Salad Appetizer Vegetarian Quick & Easy Pear Walnut Arugula Spring Gourmet
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then toast nuts, stirring, until golden, about 2 minutes. Transfer nuts with a slotted spoon to paper towels to drain, then sprinkle with salt to taste. Pour oil into a heatproof measuring cup.
- Stir half of warm toasted walnuts into mascarpone along with 1/8 teaspoon each of salt and pepper.
- Add oil in a slow stream to 1 1/2 tablespoons lemon juice in a bowl, whisking, then whisk in remaining 1/8 teaspoon each of salt and pepper. Cool dressing.
- Halve pear lengthwise and remove core (preferably with a melon-ball cutter), then cut lengthwise into 1/4-inch-thick slices. Arrange slices on 4 plates, to one side, and drizzle with remaining 1/2 tablespoon lemon juice.
- Toss arugula with enough dressing to coat and mound alongside pear. Spoon a dollop of mascarpone mixture onto each plate between salad and pear, then sprinkle salads with remaining toasted walnuts.
PEAR & GORGONZOLA SALAD
Make and share this Pear & Gorgonzola Salad recipe from Food.com.
Provided by Bergy
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
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 & GORGONZOLA CROSTINI
Pear & gorgonzola crostini, perfect vegetarian buffet finger-food
Provided by Merrilees Parker
Categories Buffet, Canapes, Side dish
Time 1h
Number Of Ingredients 8
Steps:
- Halve and core the pears, then cut each one into 12 small wedges. Place in a heavy-based saucepan with the honey, port and wine. Cook for 5-10 minutes or until the pears are just tender when pierced with the tip of a sharp knife (they shouldn't be soft).
- Carefully tip the pears into a sieve set over a small saucepan and allow them to drain thoroughly.
- Reduce the liquid in the saucepan by two-thirds - it should have a syrupy consistency like runny honey. This will take 10-12 minutes. Pour the syrup into a small bowl and allow to cool while you prepare the bruschettas.
- Preheat the grill to hot. Cut the bread into 24 slices and brush both sides of each slice with olive oil. Grill until the bruschettas are golden on both sides. This only takes a minute, so keep watch.
- Spread each bruschetta with a little gorgonzola and top with a poached pear wedge. Arrange the bruschettas on a serving plate and drizzle with the port syrup using a teaspoon. Sprinkle over a little mustard and cress.
- Prepare ahead: you can poach the pears the day before and serve them cold - they're just as nice. Take them out of the syrup and reduce, then store the pears and syrup in separate plastic containers in the fridge. If the syrup is too thick the next day, add a little warm water, and if it is too thin, you can reduce it by simmering for a minute or two.
Nutrition Facts : Calories 268 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 1.26 milligram of sodium
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