Pear, Raisin and Gorgonzola Salad
by: Chef Roy Harland
The perfect salad for fall and winter.
- Details
- INGREDIENTS
- Dressing
- 1/2 c. fresh-squeezed orange juice
- 2 tbsp. granulated sugar
- 1/3 c. sherry vinegar or cider vinegar
- 1/3 c. walnut oil
- Kosher or sea salt and freshly ground black pepper
- Salad
- 1/4 c. pecan halves
- Butter, as needed
- 2 tsp. granulated sugar
- 3 ripe Bosc pears
- Juice of 1 lemon
- 1 head butter lettuce, washed and dried
- 1 bunch spinach leaves, washed and dried
- 4 oz. Gorgonzola cheese, crumbled
- 1 c. California raisins
- Kosher or sea salt and freshly ground black pepper
- PROCEDURE
- Dressing
- Measure orange juice and sugar into small saucepan. Heat to simmer, stirring, until reduced to about 2 tablespoons. Remove from heat; whisk in vinegar and walnut oil. Season with salt and pepper. Set aside.
- Salad
- Toast pecans in dry sautépan over medium het, until fragrant, about 2 minutes. Remove from heat; add butter and toss to coat. Then, add sugar and toss, again. Turn all into strainer and shake off excess sugar. Set aside.
For Salad, cut pears in half lengthwise and remove cores. Slice thin slices and brush lightly with lemon juice. Divide lettuce and spinach leaves among 8 individual salad plates or bowls; add pear slices and sprinkle pecans, cheese and raisins on top. Drizzle with dressing and serve. - Nutrition Information (per serving)
- Calories 280(48% from fat); Total Fat 16g (sat 3.5g, mono 4g, poly 6g); Cholesterol 15mg; Protein 5g; Carbohydrates 34g; Fiber 6g; Iron 3mg; Sodium 180mg; Calcium 133mg
- This recipe is found in the following categories:
- Side Salads
- Salads and Dressings