Pear Gorgonzola with Walnuts (Printer-friendly)

Fresh pears with tangy Gorgonzola, walnuts, and honey-balsamic dressing on crisp greens.

# What You Need:

→ Salad

01 - 6 cups mixed salad greens (arugula, spinach, or spring mix)
02 - 2 ripe pears, cored and thinly sliced
03 - 3.5 oz Gorgonzola cheese, crumbled
04 - 0.5 cup toasted walnuts, roughly chopped
05 - 0.25 cup dried cranberries

→ Dressing

06 - 3 tablespoons extra virgin olive oil
07 - 1 tablespoon balsamic vinegar
08 - 1 tablespoon honey
09 - 1 teaspoon Dijon mustard
10 - Salt and freshly ground black pepper to taste

# Steps:

01 - In a small bowl, whisk together extra virgin olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until well combined.
02 - In a large salad bowl, toss the mixed greens lightly with half of the prepared dressing to coat evenly.
03 - Arrange the sliced pears, crumbled Gorgonzola cheese, toasted walnuts, and dried cranberries over the dressed greens.
04 - Drizzle the remaining dressing over the salad just before serving to maintain crispness and prevent wilting.

# Top Tips:

01 -
  • It comes together in under fifteen minutes, making it perfect for those evenings when you need something that feels special but doesn't demand hours in the kitchen.
  • The contrast of creamy, peppery Gorgonzola against sweet pears is one of those flavor combinations that actually tastes like it was meant to be.
  • You can prep everything ahead and dress it just before serving, so it's elegant enough for guests but casual enough for a quiet dinner alone.
02 -
  • Don't slice the pears more than a few minutes before serving, or toss them with a squeeze of lemon juice to prevent browning—I learned this the hard way when I prepped everything an hour early.
  • The magic happens when contrasting temperatures and textures are still distinct, so assembling this right before you eat makes all the difference between something forgettable and something memorable.
03 -
  • Toast your walnuts in a dry pan over medium heat for about five minutes until fragrant—this single step elevates the entire salad from good to memorable.
  • If you don't have balsamic vinegar on hand, red wine vinegar works in a pinch, though you might want to add an extra half teaspoon of honey to balance the tartness.
Go Back