Need a great salad recipe, with pears and Gorgonzola QUICK!

Mixed baby greens (also called “mesclun”)
Dried cranberries
Thinly-sliced pear wedges
Crumbled Gorgonzola or Bleu
Toasted or candied walnuts or pecans
Balsamic vinaigrette
(buy it or make it yourself: balsamic vinegar, olive oil, and a dab of dijon mustard to emulsify. Some add a bit of maple syrup.)

Get ‘em all at Trader Joe’s ;)

Don’t dress the salad until you’re just about to eat it, the greens go limp quickly.

Judi, Pups, formula is much like what I do. Try pomegranete seeds in place of cranberries. Any slightly sweet vinagrette goes really well. I have done this salad many times.

Sometimes simple is best:

Romaine lettuce
Slice of ripe pear
Crumbled Gorgonzola
Red wine vinaigrette (3 parts good olive oil, 1 part red wine vinegar, dash of salt, shake well)

I would do romaine lettuce, sliced fresh pears, gorgonzola, chopped walmuts and raspberry vinaigrette (bought or homemade.)

They all sound delicious!

I honestly don’t know if I have anything that uses the two. I just sit down and eat both.

You need arugula!

I usually toast some walnuts, while I throw the greens in a bowl.

I coat it with a light vinaigrette (olive oil, balsamic or red wine vinegar, salt, pepper). Then I plate it, and put the pears, and walnuts on top with a big sprinkle of Gorgonzola crumbles after.

Simple really is the best approach with this salad, since pears and Gorgonzola have so much flavor.

Good luck!

@ pupn taco
trader joe’s is awesome!

Good recipe

Never thought I would say it about pears and Gorgonzola…but these sound so yummy!

How’s about this recipe. I’m allergic to hazelnuts, and walnuts which is why I don’t have these types of recipes on my blog
MMMMM——- Now You’re Cooking! v5.84 [Meal-Master Export Format]

Title: Roasted Pears With Gorgonzola And Hazelnuts
Categories: desserts, fruits
Yield: 4 servings

4 firm-ripe Bartlett pears;
-halved lengthwise,
and cored
1/3 c water
1/4 c sugar
1/2 c hazelnuts
12 oz Gorgonzola

Preheat oven to 425 degrees.

Mix sugar and water in a 13— by 9-inch baking dish. Put pears, cut-sides
down, in dish. Roast pears 15 minutes.

Arrange pears, cut-sides up, crumble hazelnuts and gorgonzola over pears.
Return to oven for 3 to 5 minutes until cheese melts. Serve warm.

This recipe yields 4 servings.

Source:
“COOKING LIVE with Sara Moulton – (Show # CL-9471) – from the TV FOOD
NETWORK”
S(Formatted for MC5):
“08–29-2000 by Joe Comiskey – jcomiskey@krypto.net”
– - – - – - – - – - – - – - – - – - -

Per Serving (excluding unknown items): 159 Calories; 11g Fat (58.6%
calories from fat); 2g Protein; 15g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 1mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Fat; 1
Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0

Contributor: Recipe courtesy of Gourmet Magazine

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000

MMMMM

Again I would peronsally pass on the walnuts but this it very simple.

MMMMM——- Now You’re Cooking! v5.84 [Meal-Master Export Format]

Title: Gorgonzola, Pears, Dried Cranberries And Toasted Walnuts
Categories: appetizers, fruits, cheese
Yield: 4 servings

3/4 c walnut halves
1 wedge Gorgonzola dolce
-Italian – (8; room temperat
(or other blue cheese)
4 ripe pears
1/2 c dried cranberries
Baguette slices; (optional)

Spread nuts in single layer on baking sheet. Bake at 350 degrees until
lightly browned and fragrant, about 8 to 10 minutes.

To serve, cut pears into wedges just before serving. Arrange cheese, pears
and small mounds of cranberries and walnuts on large wooden board with a
small basket of baguette slices (if using). Guests will need small plates,
knives, forks and napkins. Serve this with glasses of Port.

This recipe yields 4 servings.

Each serving, without baguette slices: 517 calories; 792 mg sodium; 43 mg
cholesterol; 32 grams fat; 47 grams carbohydrates; 16 grams protein;
4.96 grams fiber.

Source:
“The Los Angeles Times, 12–17-2000”
S(Formatted for MC6):
“12–17-2000 by Joe Comiskey – jcomiskey@krypto.net”
– - – - – - – - – - – - – - – - – - -

Per Serving (excluding unknown items): 1 Calories; 0g Fat (0.0% calories
from fat); 0g Protein; trace Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 0mg Sodium. Exchanges: 0 Fruit.

NOTES : Recipe by Abby Mandel, cookbook author, syndicated food columnist,
and a James Beard Foundation award winner

Nutr. Assoc. : 0 0 0 0 0 0

Contributor: Abby Mandel

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000

MMMMM

Yeah I would pass on the walnuts, too. Seems good because I like salad. And I am a boy so that Is weird.

Thanks everyone. We’ll see how it turns out. I chickened out on making my own dressing. Bought Newmans.

pears
baby greens
gorgonzola
candied pecans
red onions
rasberry vinegarette dressing

Tender hearts of romaine, grilled chicken, grated parmigiano reggiano, the gorganzola and pears diced.

She needed one quick, you’re 2 months late ;).

I will accept a good recepie anytime!

honey mustard dressing
dried cranberries
baby arugula
canned pears
gorgonzola
walnuts

You will not be disappointed