A favorite winter salad to accompany a roast or as a simple palate cleanser. Walnuts are used in this recipe but other variations include other nuts i.e. pecans, hazelnuts, almonds or also great with poppy seeds.
- Bartlett or Comice pears
- Gorgonzola dolce
- walnuts, finely chopped
- lemon juice
- olive oil
- red wine vinegar
- aceto balsamico
- honey mustard
- S & P
watercress, mesclun salad mix or arugula
Peel and core the pears, rub with lemon juice to prevent browning.
With a spoon, cream some gorgonzola with mascarpone to taste. If you prefer, you could just use gorgonzola. Fill the center core of each pear with creamed gorgonzola. Pat the outside of the pear with a paper towel to dry. Roll the pear in the chopped nuts to cover.
Place in the refrigerator to firm.
Make the vinaigrette dressing. Season to taste.
Slice the pears in 1/2 in. slices. Arrange the pears on a bed of greens and drizzle with the vinaigrette.