Yeast Free Classic Pear Gorgonzola Salad
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Learn more āIngredients
4 servings
For the candied walnuts
- Ā½ cup walnut halves
- 2 tbsp granulated sugar
- 1 tbsp unsalted butter
- ā tsp fine salt
For the vinaigrette
- 3 tbsp extra-virgin olive oil
- 1 Ā½ tbsp balsamic vinegar
- 1 tsp honey
- 1 tsp dijon mustard
Chef's tipUse the same amount. Yellow mustard is milder and more vinegary - taste, then add a little more if needed. - 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, 3ā4 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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