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.
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4 side salads
Calories: 219kcal
Ingredients
For the salad dressing
- 3 tablespoons olive oil
- 1 1/2 tablespoon apple cider vinegar
- 1/2 teaspoon honey or agave
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon oregano
- salt and pepper to taste
- Squeeze of lemon juice
For the salad
- 3 cups wild lettuce mix or arugula
- 1 pear diced
- 3 tablespoons crumbled gorgonzola or blue cheese
- 2 tablespoons chopped walnuts lightly toasted
- 2 tablespoons dried cranberries roughly chopped
Instructions
- 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.
Video
Notes
- This recipe makes 2 large salads or up to 4 small side salads.
- A small pear is enough for this salad. If you can only find a large pear, start with half and add more only if you think it needs it.
- You may prefer more or less vinaigrette on your salad, so start with half and add until your desired level.
Nutrition
Calories: 219kcal | Carbohydrates: 15g | Protein: 4g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 8mg | Sodium: 159mg | Potassium: 166mg | Fiber: 2g | Sugar: 10g | Vitamin A: 451IU | Vitamin C: 4mg | Calcium: 92mg | Iron: 1mg