How to Make Pear and Gorgonzola Delight

Walnut Caramelization

Master the timing of sugar browning for perfectly glazed nuts with no bitterness.

Dressing Emulsion

Achieve the ideal oil-to-acid ratio for a dressing that clings lightly to greens without weighing them down.

Pear Selection & Preparation

Choose and slice pears at optimal ripeness to balance sweetness and structural integrity.

Component Layering

Arrange ingredients to ensure each bite contains a harmonious mixture of all flavors and textures.

Baking Tips

Choose pears that are ripe but still firm for the best texture in the salad.

The candied walnuts can be made several days in advance and stored in an airtight container.

For a more intense flavor, allow the gorgonzola to come to room temperature before crumbling and adding to the salad.

If gorgonzola is too strong for your taste, substitute with a milder blue cheese or even goat cheese.

Add grilled chicken or prosciutto for a heartier version that works as a main course.

For a special presentation, use a mandoline to create paper-thin pear slices.

The dressing can be made up to 3 days ahead and stored in the refrigerator - just bring to room temperature and shake well before using.

Pear and Gorgonzola Delight

Name: Pear and Gorgonzola Delight
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mediterranean, Fusion
Ingredients: 6 cups mixed baby greens; 2 ripe pears (Bosc or Anjou), thinly sliced; 4 oz gorgonzola cheese, crumbled; 1/2 cup walnuts; 2 tbsp butter; 3 tbsp brown sugar; 1/4 tsp cinnamon; Pinch of salt; 1/4 cup dried cranberries (optional); For the dressing:; 3 tbsp extra virgin olive oil; 2 tbsp balsamic vinegar; 1 tbsp honey; 1 tsp Dijon mustard; 1 small shallot, finely minced; 1/4 tsp salt; 1/8 tsp freshly ground black pepper

This elegant Pear and Gorgonzola Delight combines sweet, juicy pears with tangy gorgonzola cheese, candied walnuts, and a honey balsamic drizzle. Served on a bed of crisp mixed greens, this sophisticated salad balances contrasting flavors and textures for a memorable starter or light meal that's equally suitable for casual lunches or formal dinner parties.

Prep Time

15 Minutes

Cook Time

10 Minutes

Total Time

25 Minutes

Chef

JUE

Ingredients

Custard Cream

6 cups mixed baby greens

2 ripe pears (Bosc or Anjou), thinly sliced

4 oz gorgonzola cheese, crumbled

1/2 cup walnuts

2 tbsp butter

3 tbsp brown sugar

1/4 tsp cinnamon

Pinch of salt

1/4 cup dried cranberries (optional)

For the dressing:

3 tbsp extra virgin olive oil

2 tbsp balsamic vinegar

1 tbsp honey

1 tsp Dijon mustard

1 small shallot, finely minced

1/4 tsp salt

1/8 tsp freshly ground black pepper

Instructions

First, prepare the candied walnuts. In a small skillet over medium heat, melt the butter. Add the walnuts and stir to coat.

Sprinkle the brown sugar, cinnamon, and pinch of salt over the nuts. Cook, stirring constantly, for about 5 minutes until the sugar caramelizes and the nuts are fragrant and golden brown.

Spread the candied walnuts on a piece of parchment paper and separate them with a fork. Allow to cool completely (they will become crisp as they cool).

In a small bowl, whisk together all dressing ingredients: olive oil, balsamic vinegar, honey, Dijon mustard, minced shallot, salt, and pepper. Set aside to allow flavors to meld.

Core the pears and slice them thinly, keeping the skin on for color and texture.

In a large bowl, gently toss the mixed greens with about two-thirds of the dressing.

Arrange the dressed greens on a serving platter or individual plates.

Arrange the pear slices artfully on top of the greens.

Sprinkle the crumbled gorgonzola cheese over the salad.

Top with the candied walnuts and dried cranberries if using.

Drizzle the remaining dressing over the finished salad and serve immediately.

Pear and Gorgonzola Delight

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Make Pear and Gorgonzola Delight

Pear and Gorgonzola Delight

Ingredients

Instructions