Green salad with pear, gorgonzola, dried cranberries and mustard dressing
4 servings
10 minutes
Green salad with pear, gorgonzola, dried cranberries, and mustard dressing is a true embodiment of Italian gastronomy, combining tenderness, spiciness, and a subtle tartness. Its roots can be found in the classic cuisine of northern Italy, where the balance of flavors and the sophistication of ingredients are valued. Sweet, juicy slices of pear harmoniously intertwine with the rich saltiness of gorgonzola, while dried cranberries add a playful fruity acidity. The dressing made from Dijon mustard and balsamic vinegar highlights the salad's natural freshness, creating perfect flavor unity. This dish is ideal as a light lunch or an elegant addition to a festive dinner. Exquisite, refined yet simple to prepare – this salad will be a true decoration for the table.
1
In a jar, mix finely chopped shallots, mustard, grape and olive oil, balsamic and sherry vinegar, salt, and pepper. Close the lid and mix well.
- Shallots: 0.5 piece
- Dijon mustard: 1 teaspoon
- Grape seed oil: 0.3 glass
- Extra virgin olive oil: 1 tablespoon
- Sherry vinegar: 1 tablespoon
- White balsamic vinegar: 0.3 glass
- Salt: 0.1 teaspoon
- Freshly ground black pepper: to taste
2
In a bowl, mix chopped lettuce leaves with dressing and place on a plate. Top with thin slices of pear and sprinkle with cranberries and crumbled gorgonzola.
- Mixed salad leaves: 150 g
- Pears: 0.5 piece
- Dried cranberries: 30 g
- Gorgonzola cheese: to taste