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Prepare the vinaigrette: In a small bowl, whisk together the extra virgin olive oil, white balsamic vinegar, Dijon mustard, maple syrup, salt, and black pepper until well combined and emulsified. Set aside.

Prepare the salad components: Core and thinly slice the pears. Trim, core, and thinly slice the fennel bulbs. Very thinly slice the red onion. If not already toasted, toast the walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant, then let cool and roughly chop. Crumble the Gorgonzola cheese.

Assemble the salad: In a large salad bowl, combine the arugula or mixed greens, sliced pears, sliced fennel, and sliced red onion. Add the toasted walnuts.

Dress and serve: Drizzle the prepared vinaigrette over the salad ingredients. Gently toss until everything is lightly coated. Top with the crumbled Gorgonzola cheese just before serving. Serve immediately.


Prepare the vinaigrette: In a small bowl, whisk together the extra virgin olive oil, white balsamic vinegar, Dijon mustard, maple syrup, salt, and black pepper until well combined and emulsified. Set aside.

Prepare the salad components: Core and thinly slice the pears. Trim, core, and thinly slice the fennel bulbs. Very thinly slice the red onion. If not already toasted, toast the walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant, then let cool and roughly chop. Crumble the Gorgonzola cheese.

Assemble the salad: In a large salad bowl, combine the arugula or mixed greens, sliced pears, sliced fennel, and sliced red onion. Add the toasted walnuts.

Dress and serve: Drizzle the prepared vinaigrette over the salad ingredients. Gently toss until everything is lightly coated. Top with the crumbled Gorgonzola cheese just before serving. Serve immediately.
