Rye Free Classic Pear Gorgonzola Salad

Total time25 min

Prep time20 min

Cook time5 min

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Ingredients

4 servings

For the candied walnuts

½ cup walnut halves
2 tbsp granulated sugar
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1 tbsp unsalted butter
⅛ tsp fine salt

For the vinaigrette

3 tbsp extra-virgin olive oil
1 ½ tbsp balsamic vinegar
1 tsp honey
1 tsp dijon mustard
salt and pepper to taste

For the salad

5 oz mixed greens
2 ripe bosc or bartlett pears, cored and thinly sliced
3 oz gorgonzola cheese, crumbled

Instructions

1
Melt the butter in a large skillet over medium heat. Add the walnuts, sugar, and salt, stirring constantly until the sugar melts and coats the nuts in a golden caramel, 3–4 minutes. Watch closely, as the sugar can burn quickly. Spread the candied walnuts onto a sheet of parchment or a lightly oiled plate and let them cool completely, about 5 minutes, until hardened.
2
Whisk together the olive oil, balsamic vinegar, honey, and Dijon mustard in a small bowl until emulsified. Season with salt and pepper to taste.

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