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Pear Gorgonzola Salad Recipe
Ash Tyrrell

Pear Gorgonzola Salad Recipe

I first made this pear gorgonzola salad for a dinner party, and it's become my go-to whenever I want something that looks fancy but takes almost no effort. I love how the juicy sweetness of ripe pears plays against the sharp, tangy bite of gorgonzola cheese, all tossed with crunchy walnuts and peppery arugula.
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Prep Time 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 5 cups arugula – peppery greens balance the sweetness of the pear beautifully
  • 1 large ripe pear sliced or diced – choose a pear with some firmness so it doesn't turn mushy in the salad
  • 1/2 cup gorgonzola cheese crumbled – crumble it fresh from a block for the creamiest bite instead of buying pre-crumbled
  • 1/3 cup walnuts roughly chopped – toast them briefly for extra crunch and a deeper, nuttier flavor
  • 1/4 cup dried cranberries – these add little bursts of tart sweetness throughout the salad
  • 3 tablespoons olive oil – the base of your vinaigrette so use a good extra virgin variety
  • 1 tablespoon white wine vinegar or champagne vinegar – champagne vinegar gives the dressing a lighter more delicate tang
  • 1 teaspoon honey – balances the tang of the vinegar and cheese with a touch of sweetness
  • 1/2 teaspoon Dijon mustard – helps the vinaigrette emulsify so it clings to the greens instead of pooling
  • Salt and black pepper to taste – season the dressing right before tossing, not too early

Method
 

  1. Cut your pear into quarters, remove the core, then slice or dice it into bite-sized pieces. I like to leave the skin on for extra color and texture, but you can peel it if you prefer a softer bite.
  2. Place your chopped walnuts in a dry skillet over medium heat for 2 to 3 minutes, stirring often. This step is optional, but toasting brings out a much deeper, richer flavor than raw walnuts.
  3. In a small jar, combine the olive oil, vinegar, honey, Dijon mustard, salt, and pepper. Shake it vigorously until the dressing looks smooth and slightly thickened, with no separation.
  4. In your large bowl, add the arugula, sliced pear, walnuts, and dried cranberries. Toss everything together gently so the pear stays intact and doesn't get crushed by the greens.
  5. Drizzle the vinaigrette over the salad and toss lightly to coat the leaves. Sprinkle the crumbled gorgonzola over the top last so it doesn't get mixed in too much, then serve right away.

Notes

  • I always slice my pear last so it doesn't brown while I'm prepping everything else.
  • I make my vinaigrette a day ahead sometimes, since the flavors actually deepen after sitting overnight.
  • I add the gorgonzola right at the end so it stays in nice crumbled pieces instead of melting into the greens.
  • I like using a ripe but firm pear, since an overripe one tends to fall apart once tossed.
  • I keep my dressing on the lighter side at first and add more only if needed, since it's easy to overdress this salad.