Winter Salad With Pears, Gorgonzola And Walnuts Recipe

By Harris Walker
Updated November 9, 2016
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Winter Salad With Pears, Gorgonzola And Walnuts RecipeThe weather is changing and that means so are the ingredients in my kitchen. I love buying fruits and vegetables that are in season and I try to cook with these seasonal treats as regularly as possible.

Salad is a huge staple in my diet and just because it’s getting cold outside doesn’t mean I’m going to let up. You can use almost any type of greens for this salad, but I prefer the seasonal spring mix salad greens. This is a quick and easy salad recipe guaranteed to please everyone in the family.

With the crispness of the seasonal pears, the creaminess of the Gorgonzola, and the sweet, smokey flavor from the walnuts, this winter salad combination works perfectly for any meal. When I’m making a salad similar to this one, I tend to go very light on the dressing being that the ingredients are so fresh that I don’t want the dressing to overpower.

Winter Salad With Pears, Gorgonzola And Walnuts Recipe:

Level: Easy
Prep Time: 15 Minutes
Serves: 4


Ingredients:


• 4 cups of seasonal spring mix salad greens, washed and dried
• 2 ripe pears, washed, cored, and sliced into thin slices
• 1 cup of roasted walnut halves
• 1/2 cup of dried currants or raisins
• 1/4 cup of of organic sugar
• 2 ounces of Gorgonzola cheese crumbles
• 2 tbsp. of fresh lemon juice
• 2 tbsp. of rice vinegar
• 1/4 cup of extra-virgin olive oil
• Sea salt
• Fresh ground black pepper to taste

Directions:


1.) Divide the 4 cups of seasonal spring mix salad greens equally onto 4 chilled plates and then gently lay the thinly sliced pears and the dried currants or raisins on top.

2.) Place your cup of roasted walnuts and 1/4 cup of organic sugar into a small to medium-sized pan or skillet over medium heat, and stir constantly until the sugar starts to caramelize and coat each walnut half evenly. After you caramelize the walnut halves, remove them from the pan or skillet and spread them out on a large cookie sheet covered with parchment paper to cool and dry.

3.) Sprinkle the crumbles of Gorgonzola cheese evenly over the 4 plates of salad.

4.) In a small to medium-sized bowl, combine together the extra-virgin olive oil, sea salt, fresh ground black pepper to taste, rice vinegar, and fresh lemon juice. Whisk all the ingredients together for about a minute. Once the dressing is mixed good, drizzle the dressing evenly over each plate of salad. Make sure you not completely drench each salad as you don’t want to overdo it. You can even save some of the salad dressing to serve on the side.

5.) Toss salad gently for each plate using a fork and your hand or tongs, then add in the candied walnuts, and gently toss each salad again.

6.) Serve and enjoy.

Feel free to make any substitutions to the salad recipe above due to allergies or just personal preference. You can certainly substitute seasonal spring mix salad greens for spinach, romaine or butter lettuce. You can also substitute the Gorgonzola cheese crumbles for crumbles of blue cheese. Lastly, if you want to make this salad more of a healthier meal option with protein, feel free to add in grilled chicken breast or tuna.





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