Best 10 Gorgonzola And Pear Salad Recipes

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Indulge in the symphony of flavors with our tantalizing Gorgonzola and Pear Salad recipes. Embark on a culinary journey where the salty sharpness of Gorgonzola cheese harmonizes with the sweet and juicy notes of ripe pears, creating a delightful dance on your palate. Discover the perfect balance of textures as the creamy cheese mingles with crisp greens and crunchy walnuts, offering a satisfying contrast in every bite. Elevate your salad game with our carefully curated collection of recipes, ranging from the classic simplicity of a two-ingredient salad to the delightful complexity of a salad adorned with honey-roasted pears and candied walnuts. Each recipe promises a unique taste experience, catering to diverse preferences and dietary needs.

Check out the recipes below so you can choose the best recipe for yourself!

BUTTER LETTUCE SALAD WITH GORGONZOLA AND PEAR DRESSING



Butter Lettuce Salad with Gorgonzola and Pear Dressing image

Provided by Giada De Laurentiis

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

1/3 cup extra-virgin olive oil
3 tablespoons pear nectar
1 1/2 tablespoons white balsamic vinegar
1/2 tablespoon fresh lemon juice
1/4 teaspoon Dijon mustard
Half a 6-ounce ripe red Bartlett pear, peeled, cored and diced
1/2 cup coarsely crumbled gorgonzola cheese
1/4 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
1 head butter lettuce, cut into 4 wedges
1 avocado, halved, pitted, peeled and diced
1/2 a large ripe red Bartlett pear, quartered lengthwise, cored and thinly sliced
1/3 cup hazelnuts (preferably skinned), toasted and roughly chopped
1/3 cup sweetened dried cranberries

Steps:

  • For the dressing: In a blender, blend together the oil, pear nectar, balsamic vinegar, lemon juice, mustard, diced pear, cheese, salt and pepper until smooth.
  • For the salad: Place the lettuce wedges on 4 salad plates. Arrange the avocado, pear slices, hazelnuts and cranberries around the lettuce. Drizzle with the dressing and serve.

WATERCRESS, PEAR AND GORGONZOLA SALAD



Watercress, Pear and Gorgonzola Salad image

Mellow pears contrast the strong flavors of gorgonzola in this bright, lightly creamy salad. It's all finished with a sweet-tart dressing of onion, mustard and red wine vinegar. It makes a lovely first course, or simply treat it as two servings, rather than four, and serve it as a light lunch.

Provided by Florence Fabricant

Categories     easy, quick, weekday, salads and dressings

Time 5m

Yield 4 servings

Number Of Ingredients 12

1/3 cup coarsely chopped cippolini or other sweet onion
1 teaspoon Dijon mustard
2 tablespoons red wine vinegar
1/2 teaspoon honey
Juice of 1/2 lemon
1/2 cup grapeseed oil
Sea salt
ground white pepper
2 tablespoons extra virgin olive oil
8 ounces watercress (about 1 bunch), thick stems removed
4 ounces Gorgonzola, sliced into 16 small slabs
2 ripe pears, cored, quartered and cut in wedges, or 4 fresh figs, quartered

Steps:

  • Combine the onion, mustard, vinegar, honey, lemon juice and grapeseed oil in a food processor or blender. Purée until onion is very fine. Season with salt and pepper. Whisk in olive oil.
  • Rinse and dry the watercress. In a large bowl, season watercress with salt and pepper and toss with the dressing. Arrange cheese and fruit on four salad plates and top with watercress.

Nutrition Facts : @context http, Calories 468, UnsaturatedFat 32 grams, Carbohydrate 18 grams, Fat 42 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 9 grams, Sodium 490 milligrams, Sugar 11 grams, TransFat 0 grams

PEAR AND POMEGRANATE SALAD WITH GORGONZOLA AND CHAMPAGNE VINAIGRETTE



Pear and Pomegranate Salad with Gorgonzola and Champagne Vinaigrette image

Provided by Guy Fieri

Categories     appetizer

Time 5m

Yield 6 servings

Number Of Ingredients 13

8 cups baby spinach or romaine lettuce
1 ripe pear, cut in half
1/3 cup pomegranate seeds
2 ounces Gorgonzola
Champagne Vinaigrette, recipe follows
Fresh cracked pepper
1 tablespoon honey
1/4 cup champagne vinegar
1 teaspoon Dijon mustard
1/2 teaspoon minced garlic
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon freshly cracked black pepper
2 tablespoons olive oil

Steps:

  • In a decorative bowl or platter, add the spinach or romaine. Cut the pear into fans, and then slice again on the diagonal, add the greens, crumble the Gorgonzola onto the salad and then drizzle with about half of the vinaigrette. Top with fresh cracked pepper and lightly drizzle the whole salad with the honey. Serve immediately.
  • In a small bowl or glass jar, add all the ingredients except the olive oil. Mix well, then slowly drizzle in the olive oil to combine. Refrigerate until ready to use.

SPINACH-PEAR SALAD WITH GORGONZOLA, WALNUTS AND PEAR VINAIGRETTE



Spinach-Pear Salad With Gorgonzola, Walnuts and Pear Vinaigrette image

This sounds really good. I cut this recipe out of one of those Reiman publication inserts with coupons.

Provided by Recipe Junkie

Categories     Cheese

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 7

3/4 cup walnut halves, toasted (about 3 ounces)
1 (15 ounce) can s&w california sun pears in light syrup, drained, reserving 1/4 of the syrup
2 teaspoons honey mustard or 2 teaspoons mustard, sweetened with honey to taste
1 teaspoon cider vinegar
1 tablespoon olive oil
8 cups Baby Spinach or 8 cups other tender salad greens
3/4 cup crumbled gorgonzola (about 3 ounces) or 3/4 cup other blue cheese (about 3 ounces)

Steps:

  • To make pear vinaigrette, combine reserved pear syrup, honey mustard, vinegar, salt and pepper to taste.
  • Whisk in olive oil.
  • Just before serving, gently toss together the toasted walnuts, drained pears, pear vinaigrette, spinach and Gorgonzola.

CANDIED WALNUT, PEAR, AND GORGONZOLA SALAD



Candied Walnut, Pear, and Gorgonzola Salad image

Make and share this Candied Walnut, Pear, and Gorgonzola Salad recipe from Food.com.

Provided by Miss Annie

Categories     Cheese

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 10

1 1/2 cups walnut halves
1/2 cup brown sugar
2 tablespoons butter
2 tablespoons water
3/4 cup gorgonzola, crumbled
1 head butter lettuce, torn (you may use any mix you prefer)
3 pears, cored and cubed (I use Barlett)
4 tablespoons olive oil
2 tablespoons balsamic vinegar
pepper, freshly cracked

Steps:

  • In a small sauce pan, combine the sugar, butter and water over low heat.
  • Cook until sugar is just melted.
  • Pour mixture over walnuts on waxed paper to cool.
  • Mix olive oil and vinegar.
  • In salad bowl, toss lettuce, gorgonzola, cooled walnuts and pears with olive oil and vinegar.
  • Season with cracked pepper and serve on individual salad plates.

PEAR SALAD WITH AND BACON, GORGONZOLA AND CANDIED WALNUTS



Pear Salad With and Bacon, Gorgonzola and Candied Walnuts image

Make and share this Pear Salad With and Bacon, Gorgonzola and Candied Walnuts recipe from Food.com.

Provided by dicentra

Categories     Pears

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

2 pears (cored and sliced)
1 green onion (sliced)
2 slices bacon (cooked and crumbled)
1/4 cup gorgonzola (crumbled)
1/4 cup candied walnuts
1 tablespoon lemon juice
1 tablespoon walnut oil (or olive oil)
1 teaspoon maple syrup
1 teaspoon Dijon mustard
salt and pepper

Steps:

  • Assemble salad.
  • Mix the lemon juice, oil, maple syrup, dijon mustard, salt and pepper in a small bowl.
  • Toss the salad with the dressing to coat.

ENDIVE AND PEAR SALAD WITH GORGONZOLA CREAM DRESSING



Endive and Pear Salad With Gorgonzola Cream Dressing image

Make and share this Endive and Pear Salad With Gorgonzola Cream Dressing recipe from Food.com.

Provided by Oolala

Categories     Salad Dressings

Time 13m

Yield 6 serving(s)

Number Of Ingredients 12

4 tablespoons apple cider vinegar
3 tablespoons olive oil
1 tablespoon honey
4 heads Belgian endive, large, sliced
1 large pear, halved, cored, sliced
1/3 cup sour cream
1/3 cup plain yogurt
1 1/4 cups gorgonzola, crumbled
salt
pepper
1/2 cup hazelnuts, toasted, husked
fresh chives, chopped

Steps:

  • Whisk 3 tablespoons vinegar, oil and honey in a large bowl to blend.
  • Add endive and pear and toss to coat.
  • Blend sour cream, yogurt and remaining1 tablespoons of cider vinegar in medium bowl; mix in cheese.
  • Season with salt and pepper to taste.
  • Mound salad on plater and top with dressing, then nuts and chives.

PAN-FRIED BALSAMIC PEAR SALAD WITH PANCETTA, GORGONZOLA AND A WARM HONEY DRESSING



Pan-Fried Balsamic Pear Salad with Pancetta, Gorgonzola and a Warm Honey Dressing image

Provided by Lorraine Pascale

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 12

Two 5-ounce bags baby arugula
16 slices pancetta, about 6 ounces
3 tablespoons unsalted butter
1 tablespoon vegetable oil
4 pears, peeled, cored and quartered
Kosher salt
Freshly ground black pepper
3 tablespoons honey
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
2 tablespoons pine nuts, toasted
6 ounces gorgonzola cheese, crumbled

Steps:

  • Distribute the arugula evenly among four serving plates.
  • Put the pancetta into a medium skillet over medium-high heat and cook until really crispy, 3 to 4 minutes. Remove and drain on paper towels.
  • Put 2 tablespoons butter and the oil into the skillet and reduce the heat to low. When the butter has melted, place the pears in the pan and season with salt and pepper and 2 tablespoons honey. Turn up the heat to medium and cook until the pears are lightly caramelized, about 5 minutes. Add 1 tablespoon vinegar and cook for another minute. Remove the pears from the pan, reserving any juices that may be left.
  • Arrange the pears and pancetta on top of the arugula so each serving has 4 pear quarters and 4 slices pancetta.
  • Put the pan back on medium heat and add the remaining 1 tablespoon butter, remaining 1 tablespoon honey, remaining 2 tablespoons vinegar, mustard, pine nuts, salt and pepper. Cook briefly until the dressing is heated through. Pour the dressing over the salads, then scatter over the gorgonzola crumbles. Serve immediately.

CHICKEN, GORGONZOLA AND PEAR SALAD



CHICKEN, GORGONZOLA AND PEAR SALAD image

Categories     Salad     Cheese     Chicken     Pear

Yield 4

Number Of Ingredients 9

⅓ cup STAR Extra Virgin Olive Oil
3 Tbs. STAR Red Wine Vinegar
2 Tbs. honey Dijon mustard
salt and pepper
3 cups diced cooked chicken breast
½ cup walnuts, toasted (toasting walnuts optional)
½ cup crumbled Gorgonzola cheese
2 pears, halved, cored and sliced
14-16 oz. mixed salad greens

Steps:

  • In bowl, whisk together olive oil, vinegar, mustard, salt and pepper to taste. Add chicken, walnuts and Gorgonzola cheese and toss lightly. Place greens on individual salad plates. Arrange sliced pears in fan shape along one side on top of greens. With slotted spoon, divide chicken mixture equally among plates. Drizzle any dressing remaining in bowl over pears and greens.

GORGONZOLA AND PEAR SALAD



Gorgonzola and Pear Salad image

Tired of tossed salads? Here's an irresistible variation featuring pears that makes an attractive and tasty first course. The cheese and pecans are nice additions. You'll appreciate how easy it is.

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 8

3 medium pears, halved and cored
3 tablespoons olive oil
1/2 teaspoon salt
6 cups spring mix salad greens
2 plum tomatoes, seeded and chopped
1 cup crumbled Gorgonzola cheese
1/2 cup pecan halves, toasted
3/4 cup balsamic vinaigrette

Steps:

  • Place pears in an ungreased 13-in. x 9-in. baking dish. Drizzle with oil and sprinkle with salt. Bake, uncovered, at 400° for 25-30 minutes, basting occasionally with cooking juices., In a large salad bowl, combine the greens, tomatoes, cheese and pecans. Drizzle with dressing and toss to coat. Divide among six serving plates; top each with a pear half.

Nutrition Facts : Calories 311 calories, Fat 24g fat (6g saturated fat), Cholesterol 17mg cholesterol, Sodium 716mg sodium, Carbohydrate 21g carbohydrate (13g sugars, Fiber 5g fiber), Protein 6g protein.

Tips:

  • To ensure the highest quality salad, select ripe, firm pears and Gorgonzola cheese.
  • For a bolder flavor, use a stronger variety of Gorgonzola, such as Piccante.
  • To enhance the sweetness of the pears, drizzle them with a mixture of honey and balsamic vinegar before grilling.
  • If you don't have a grill, you can roast the pears in the oven at 400°F for 10-15 minutes, or until they are tender and slightly caramelized.
  • For a more substantial salad, add some chopped walnuts or crumbled bacon.

Conclusion:

This Gorgonzola and pear salad is a delightful combination of sweet, salty, and tangy flavors. The grilled pears add a touch of smokiness, while the Gorgonzola cheese provides a rich and creamy contrast. This salad is perfect for a light lunch or dinner, and it's sure to be a hit with your friends and family.

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