Meatless Monday: Pear and Walnut Salad with Gorgonzola

November 14, 2011

This simple salad is the perfect light meal for Meatless Monday. Fruity fall pears are mixed with sugared nuts and salty Gorgonzola for a salad with exciting flavors. If you want to add more nutrition, add kale and baby spinach to the spring mix. If I am short on time, I will add the walnuts raw (but toasted) with a sprinkling of dried cranberries. This is a wonderful salad that will please any palette.

Pear and Walnut Salad with Gorgonzola

Salad:

6 cups Spring salad greens

2 red pears, cored & thinly sliced

8 ounces Gorgonzola cheese, coarsely crumbled

Sugared Walnuts:

1 cup walnut halves

2 teaspoons white sugar

2 teaspoons brown sugar

Dressing:

1/2 cup oil

cup red wine vinegar

2 tablespoons sugar

1/2 teaspoon ground mustard

1/2 teaspoon salt

1/4 teaspoon garlic powder

Directions:

Salad: Combine Spring greens, pears and herbs (if desired) in a large salad bowl. Top with cooled sugared walnuts.

Right before serving, toss salad with desired amount of dressing. Add Gorgonzola crumbles at the very last, tossing lightly to incorporate into the salad.

Sugared Walnuts: In a small pan, saute walnuts and sugar over medium heat until almonds are caramelized, stirring often (they will be light brown and coated with melted sugar), approximately 4-6 minutes. Spread the walnuts on foil or wax paper. After they cool, break apart.

For the dressing: Combine ingredients in a jar or container with a lid and shake well. Pour the dressing over the salad and toss.