Salad with Pears, Pecans and Gorgonzola
SALAD WITH PEARS, PECANS AND GORGONZOLA
Serves 8
½ c pecans or walnuts, toasted & broken
2 ripe, firm Bosc pears
1 T lemon juice
8 cups mixed organic baby lettuces or spring greens
1/3 c Gorgonzola cheese, sliced & crumbled into pieces
Toast pecan halves for 8-10 minutes at 375° on a cookie sheet. Cool. Assemble greens in a large bowl. Set aside. Peel pears & cut into quarters, trim. Thinly slice. Place in a bowl and cover with a solution of lemon juice & water to prevent browning. To serve: lightly dress salad greens with vinaigrette, drain and fan pear slices on top with 1/8 amount of Gorgonzola and pecans. Drizzle 1 t vinaigrette over pears, nuts and cheese. Garnish with nasturtium flowers if desired. Serve with DeLoach Vineyards Chardonnay.
Raspberry-Walnut Vinaigrette
3 T raspberry vinegar
4 T walnut oil
4 T vegetable or olive oil
1 t Dijon mustard
Kosher salt and freshly ground pepper to taste
Whisk together all ingredients.