Pear and Gorgonzola Salad

• 1 head romaine lettuce, chopped
• 2 ripe pears, thinly sliced
• 1/2 cup crumbled Gorgonzola cheese
• 1/4 cup toasted walnuts, chopped
• 1/4 cup dried cranberries
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon honey
• Salt and pepper to taste

Steps

1. 1 In a large bowl, combine the chopped romaine lettuce and sliced pears.
2. 2 In a small bowl, whisk together olive oil, balsamic vinegar, and honey to make the dressing.
3. 3 Pour the dressing over the lettuce and pears, and toss to coat.
4. 4 Top the salad with crumbled Gorgonzola, toasted walnuts, and dried cranberries.
5. 5 Season with salt and pepper to taste.
6. 6 Serve immediately for the best texture and flavor.

Nutrition

Tips

• For a richer flavor, let the salad sit for 10 minutes after dressing to allow the pears to absorb the vinaigrette.
• Substitute Gorgonzola with blue cheese if preferred.
• Toast walnuts in a dry skillet over medium heat for 3-5 minutes for extra crunch.

Storage

Store undressed Components separately in airtight containers in the refrigerator for up to 2 days. Dress and toss before serving.

Serving Suggestions

• Pair with a crusty baguette and a glass of crisp white wine.
• Add grilled chicken for a heartier meal.

FAQ