Hi there! Summer is here and that means it’s bikini season for many of us. It also makes sense to eat something light because it’s hot out there. Today, I’m craving a salad. Have I mentioned that I’m not a vegetable person? So, all of my salads have to have good flavor, otherwise, I wouldn’t want to eat it, even though vegetables are so good for you. ha ha Who’s with me? Let’s talk about this Pear Gorgonzola Salad with Balsamic Vinaigrette recipe, it is very simple and flavorful. If you don’t like Gorgonzola, which is basically Italian blue cheese, you can use Parmesan or whatever cheese you like. It’s your salad after all. 🙂
Let’s cook some food!
Here are the ingredients for the dressing, extra virgin olive oil, balsamic vinegar, honey, salt and pepper. That’s it. Simple dressing.
I’m making salad for two today and here’s how I make it. Add 1 tablespoon of balsamic vinegar, 2 teaspoons of honey, 2 tablespoons of extra virgin olive oil, a pinch of salt and pepper into a mixing bowl.
Whisk until all combined. Set aside.
Toast Marcona almonds in the pan for a few minutes, medium heat. You can also use Walnuts or sliced almonds. Lately, I’ve been obsessed with Marcona almonds. I put them on Charcuterie boards and in salads.
Cut a pear in half and scoop out the seeds using a melon baller. Slice them into thin pieces.
Add about 2.5 oz. of your favorite mixed green salad and 2 tablespoons of dried cranberries into the dressing bowl, toss gently.
Transfer to serving plates, place sliced pear on top and drizzle with left over salad dressing from the bottom of the bowl. Sprinkle crumbled Gorgonzola cheese and Marcona almonds.
Tada… Pear Gorgonzola Salad with Balsamic Vinaigrette is ready. Hope you give it a try.
I also have a few salad recipes if you’re interested.
Mixed Green Salad with White Truffle Oil
- 1 tablespoons balsamic vinegar
- 2 teaspoons honey
- 2 tablespoons extra virgin olive oil
- a pinch of salt
- a pinch of pepper
- 2-3 oz. mixed green salad
- ⅓ cup toasted Marcona almonds
- 1 pear
- 2 tablespoons dried cranberries
- 1 tablespoon crumbled Gorgonzola cheese
- Add balsamic vinegar, honey, extra virgin olive oil, a pinch of salt and pepper into a mixing bowl. Whisk until all combined. Set aside.
- Toast Marcona almonds in the pan for a few minutes, medium heat. You can also use Walnuts or sliced almonds.
- Cut a pear in half and scoop out the seeds using a melon baller. Slice them into thin pieces.
- Add mixed green salad and dried cranberries into the dressing bowl, toss gently.
- Transfer to serving plates, place sliced pear on top and drizzle with left over salad dressing from the bottom of the bowl. Sprinkle crumbled Gorgonzola cheese and Marcona almonds on top. Enjoy!
Mmmmm
🙂