Pear, Walnut And Gorgonzola Salad Recipe - Cooking Index
Pear, Walnut And Gorgonzola Salad Recipe - Cooking Index
This is a wonderful salad to prepare when fresh pears are at their peak. To enhance the flavor of the walnuts, you may toast them on an oiled cookie sheet for 5 minutes at 350 degrees. The dressing can be made with the oil of your preference, but I like the flavor of canola oil when it is combined with the other ingredients.
Cuisine: Italian| 3 cups | 330g / 11oz | Mixed salad greens - washed, and |
| Spun or patted dry | ||
| 2 | Pears - peeled and sliced | |
| 1/2 cup | 118ml | Walnuts - toasted, if desired |
| 1/4 cup | 36g / 1.3oz | Crumbled Gorgonzola cheese |
| Dressing | ||
| 1/2 cup | 99g / 3.5oz | Confectioner's sugar |
| 1 teaspoon | 5ml | Dry mustard |
| 1/2 teaspoon | 2.5ml | Fine sea salt |
| 3 tablespoons | 45ml | White vinegar |
| 1/2 cup | 118ml | Canola oil |
Put the greens, pears, walnuts, and cheese into a salad bowl large enough for tossing.
Mix the first four dressing ingredients together in a bowl. Using a hand mixer on high speed or a wire whisk, slowly drizzle the oil into the dressing until it is the consistency of honey. Pour the dressing over the salad and mix gently. Serve immediately.
Note: To keep the peeled pears from turning brown, slice them into a small bowl with water that has a tablespoon or two of lemon juice or vinegar added to it. Dry the slices just before use.
This recipe yields 4 to 6 servings.
Source:
Ciao Italia at http://www.ciaoitalia.com
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