Pear Gorgonzola Meatloaf Recipes

HARVEST PEAR & GORGONZOLA SALAD

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!

GORGONZOLA-PEAR TOASTS

Steps:

• Preheat the oven to 400 degrees F. Lightly brush 1 side of each baguette slice with olive oil. Place the slices on a baking sheet and toast 5 to 7 minutes, or just until beginning to brown. Let cool.
• Meanwhile, in a small bowl, combine the cream cheese and gorgonzola cheese, stirring until well mixed. Spread the toasts with the cheese mixture. Top with the pear slices and chopped candied pecans. Sprinkle with the parsley.

PEAR GORGONZOLA MEATLOAF

Steps:

• Preheat oven to 350.
• Meanwhile, use hands to combine all ingredients in a medium sized bowl. Mix well.
• Transfer mixture to non-stick loaf pan.
• Bake until done, about 45 minutes.

PEAR, GORGONZOLA AND MESCLUN SALAD

Steps:

• Peel and core the pears; cut them into thin slices, and toss with the lemon juice. Cover, and refrigerate until needed.
• Crumble the Gorgonzola into small bits; cover and refrigerate until needed.
• To serve, toss the pear, cheese and greens together with as much dressing as desired. Serve immediately.

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.