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[edit] Ingredients
2 |
Firm pears, peeled, cored and cut lengthwise into 1/2-inch slices |
2 |
tablespoons Olive oil |
1 |
Clove garlic,, minced |
1 |
tablespoon Mustard |
1 |
tablespoon Honey |
2 |
tablespoons White wine vinegar |
⅓ |
|
|
|
⅓ |
cup Toasted walnuts,, chopped |
4 |
ounces Gorgonzola,, crumbled |
3 |
cups Mixed baby greens |
[edit] Preparation
Step 1 |
Heat a cast iron grill pan over medium high heat. Brush pear slices with oil and grill for 1 minute per side or until just tender. |
Step 2 |
In a bowl whisk together or blend with hand blender garlic, mustard, honey and vinegar. While whisking or blending add olive oil in a stream until mixture emulsifies, becomes creamy. Taste the dressing and adjust seasoning to taste with more vinegar, oil or salt and pepper. |
Step 3 |
In a large bowl toss together the nuts, Gorgonzola and mixed greens. |
Step 4 |
Immediately before service drizzle a little dressing over salad and toss to coat. Add more dressing if desired. Arrange salad on plates and top with grilled pear slices. Serve with fresh ground black pepper. |
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