Asian Pear and Gorgonzola Salad With Pomegranate Vinaigrette


8 cups Mixed Greens (ie. Arugula, Baby Spinach, Mâche, etc.)
2 Small Asian Pears, sliced paper thin
cup Fresh Pomegranate Seeds
1/2 cup Gorgonzola, crumbled
cup Pistachio Nuts, roughly chopped
2 tablespoons Fresh Pomegranate Seeds
3 tablespoons Red Wine Vinegar
1/2 teaspoon Sugar
2 Shallots, thinly sliced
Kosher Salt and Fresh Cracked Pepper to taste


Prepare Vinaigrette. In a small sauce pan or skillet, heat olive oil on low. Add shallots and cook until softened—about 2-3 minutes. Remove from heat and cool. Place pomegranate seeds in a small bowl. Using a fork, crush the seeds to allow the juices to come out. Add shallots, sugar, and red wine vinegar. Slowly whisk in the olive oil from the shallots until fully incorporated. Season with salt and pepper to taste.
Arrange the greens onto a large platter. Place the pears over the greens and sprinkle the pomegranate seeds, pistachios, and gorgonzola on top. Drizzle the vinaigrette over the salad and serve immediately.


20.0 servings


Friday, March 11, 2011 - 8:34pm

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