Pear Fennel Salad with Gorgonzola
Pear Fennel Salad with Gorgonzola
Ingredients
For the Salad
- 2 ripe but firm pears, cored and thinly sliced
- 2 fennel bulbs, trimmed, cored, and thinly sliced
- 4 ounces Gorgonzola cheese, crumbled
- 1/2 cup walnuts, toasted and roughly chopped
- 1/4 cup red onion, very thinly sliced
- 5 ounces arugula or mixed greens
For the White Balsamic Vinaigrette
- 1/4 cup extra virgin olive oil
- 2 tablespoons white balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
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.
⏱️ 3 min
- 2
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.
⏱️ 10 min
- 3
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.
⏱️ 3 min
- 4
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.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Pear Fennel Salad with Gorgonzola
Ingredients
For the Salad
- 2 ripe but firm pears, cored and thinly sliced
- 2 fennel bulbs, trimmed, cored, and thinly sliced
- 4 ounces Gorgonzola cheese, crumbled
- 1/2 cup walnuts, toasted and roughly chopped
- 1/4 cup red onion, very thinly sliced
- 5 ounces arugula or mixed greens
For the White Balsamic Vinaigrette
- 1/4 cup extra virgin olive oil
- 2 tablespoons white balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
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.
⏱️ 3 min - 2
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.
⏱️ 10 min - 3
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.
⏱️ 3 min - 4
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.
⏱️ 4 min