Pear salad with gorgonzola and walnut dressing
2 servings
25 minutes
Pear salad with gorgonzola and walnut dressing is an exquisite blend of sweetness, spiciness, and nutty aroma characteristic of Italian cuisine. Legend has it that such salads originated in northern Italy, where soft, creamy gorgonzola pairs perfectly with sweet fruits. Crunchy candied walnuts add a pleasant caramel note that highlights the depth of flavor. The dressing made from vinegar, honey, and nut oil gives the dish a delicate tang and velvety texture. This salad is a true harmony of flavors that works well as a light appetizer, a refined complement to the main course, or an elegant option for a romantic dinner.
1
Prepare candied walnuts by dissolving sugar and salt (on the tip of a knife) in water over medium heat. Cook until the mixture starts to thicken and darken like caramel.
- Brown sugar: 50 g
- Salt: to taste
- Water: 1.5 tablespoon
2
Toss the walnuts (peeled and roasted) in caramel and mix to ensure each nut is fully coated in caramel.
- Peeled walnuts: 1 g
3
Place on parchment paper and separate the nuts with a fork to prevent them from sticking together.
4
Let it cool completely.
5
To prepare the salad, mix vinegar, onion, mustard, honey, walnut oil, and vegetable oil in a small bowl with a whisk. Season with salt and a little black pepper.
- White wine vinegar: 0.5 tablespoon
- Shallots: 1 head
- Dijon mustard: 1 teaspoon
- Honey: 1 teaspoon
- Walnut oil: 2 tablespoons
- Vegetable oil: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
6
Divide the green salad mix into 2 plates.
- Mixed salad leaves: 75 g
7
Remove the core from the pear and slice it thinly. Place it on top of the salad.
- Pears ""Bere Bosc"": 1 piece
8
Drizzle with dressing and arrange the candied nuts.
- Peeled walnuts: 1 g
9
Serve immediately.