Gorgonzola Cheese & Pear Salad

Use fresh, in-season pears for Gorgonzola cheese and pear salad.

Gorgonzola cheese and pear salad is an elegant, yet simple-to-make first course or light lunch that will impress guests. Combining disparate flavors that work well together, Gorgonzola cheese and pear salad can be served before fish and light chicken dishes that will not overwhelm its delicate flavor, though it can also be served after a heavier main course if desired. For the best taste, use high-quality Gorgonzola cheese and fresh, ripe pears that are in season.

Things You'll Need

• Pear
• Paring knife
• 1/4 cup sweet vermouth
• Sea salt
• Freshly ground black pepper
• Medium mixing bowl
• Extra virgin olive oil
• Large sauté pan
• 2 cups watercress
• 1/2 cup Gorgonzola cheese
• Salad tongs or large wooden spoons
• Large platter or serving bowl
• Croutons (optional)

Instructions

1. Slice a pear in half lengthwise and remove the stems from the top of each half with a paring knife. Discard the stems.

2. Combine 1/4 cup sweet vermouth with sea salt and freshly ground black pepper to taste in a medium mixing bowl. Add the pears and allow them to soak for 30 minutes.

3. Heat 1 tbsp. extra virgin olive oil in a large sauté pan until hot but not smoking. Add the pears to the sauté pan skin side up and cook for two minutes.

4. Put 2 cups watercress into a large mixing bowl. Add 1/2 cup Gorgonzola cheese to the mixing bowl and toss to combine using salad tongs or large wooden spoons.

5. Slice the pears lengthwise into bite-size pieces. Add the pears to the mixing bowl and stir.

6. Add 1/8 cup dressing of your choice and toss to coat. Transfer the salad to a large platter or serving bowl and top with croutons if desired. Serve immediately while the pears are warm or put the salad in the refrigerator for 30 minutes to serve at room temperature.

Tips & Warnings

• Avoid using canned pears for this recipe. They will be too soft and they will fall apart when you go to sauté them.

• You can make your own croutons with a day-old loaf of bread by chopping slices into pieces and brushing the pieces with olive oil or melted butter. Top the slices with minced garlic or fresh herbs for even more flavor and sprinkle sea salt and freshly ground black pepper over the top. Bake the croutons in the oven at 450 for seven to 10 minutes.

• Double this recipe if you are having more guests, or cut it in half if you are making the salad for yourself and don't want leftovers.

Resources

• Gourmet Sleuth: Gorgonzola Cheese