Gorgonzola is a type of blue cheese produced in Northern Italy.
It may sound like an upscale epicurean delight made only by the finest of chefs, but achieving the bold flavor of pear Gorgonzola salad is possible in your own home. This fresh and delicious appetizer requires few components and minimal preparation, dressing up lettuce with juicy fruit, tangy cheese and a vinaigrette dressing. If you find yourself interested in cooking and dining like a real foodie, create a pear Gorgonzola salad to rival the likes of top chefs.
Instructions
1. Place four salad plates in your refrigerator to chill them. Preheat your oven to 350 degrees Fahrenheit.
2. Chop 1/4 cup of whole walnuts in half with a serrated knife and line them on a baking sheet. Toast the walnuts in the oven for about 10 minutes.
3. Remove the walnuts from the oven and pour them in a bowl. Allow them to cool at room temperature for about five minutes.
4. Create a vinaigrette dressing. Pour 3 tbsp. of red wine vinegar, 1 tbsp. of Dijon mustard and 1/2 cup of olive oil into a mixing bowl. Add salt and pepper, to taste. Whisk the ingredients with a whisk.
5. Add 1 cup of endive lettuce and 1 cup of baby arugula to the mixing bowl. Toss the ingredients with salad tongs to coat the lettuce in dressing. Plate the dressing-covered lettuce on the chilled salad plates, using tongs.
6. Cut 3 d'Anjou pears into 1/4-inch thick slices that resemble half-moons. Arrange about four pear slices around the circumference of the salad plate.
7. Add 1 tbsp. of crumbled Gorgonzola cheese to each salad plate. Sprinkle the toasted walnuts over the top of the salad.
Tags: Gorgonzola salad, ingredients with, mixing bowl, pear Gorgonzola, pear Gorgonzola salad, salad plate, salad plates