Best 6 Spinach Pear Salad With Gorgonzola Walnuts And Pear Vinaigrette Recipes

PEAR, GORGONZOLA & WALNUT SALAD

Steps:

• Whisk together oil, lemon juice, honey, thyme, mustard, pepper and salt in a large bowl. Add lettuce and gently toss to combine. Top with sliced pear, Gorgonzola, walnuts and raisins. Serve immediately.

SPINACH-PEAR SALAD WITH GORGONZOLA, WALNUTS AND PEAR VINAIGRETTE

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.

SPINACH SALAD WITH PEARS, WALNUTS AND GOAT CHEESE

Steps:

• Chop 1 pear and slice remaining two.
• Put chopped pear, oil, vinegar, mustard and honey into a blender and purée.
• Transfer to a small bowl and stir in 2 tablespoons water, more if needed, to thin for a pourable dressing.
• Put spinach, onion, walnuts, goat cheese, sliced pears and dressing into a large bowl and toss gently to coat. Serve immediately.
• Three Twists on the OriginalApple Cheddar Spinach SaladReplace pears with apples, walnuts with pine nuts and goat cheese with small cubes of sharp cheddar. Quinoa Spinach Pear SaladAdd 1 cup cooked and cooled quinoa to spinach salad mixture.Fig Spinach SaladReplace pears with 3/4 cup dried figs (1/4 cup chopped for dressing, remainder sliced thinly in salad).

PEAR AND POMEGRANATE SALAD WITH GORGONZOLA AND CHAMPAGNE VINAIGRETTE

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.

BABY SPINACH, PEAR AND WALNUT SALAD

Steps:

• Place the honey and vinegar in a medium bowl and stir until well combined; cut the pears lenghtways into 1cm-thick pieces and toss in the honey mixture.
• Cook the pears on a heated, oiled grill pan or BBQ hotplate on one side for 1 minute or until golden; remove and set aside to cool.
• Toss the walnuts in the remaining honey and balsamic vinegar mixture, and cook on a heated oiled grill pan, turning frequently, for 2 minutes or until golden brown; set aside to cool.
• FETA DRESSING: Place the milk and rosemary in a small saucepan and bring to the boil; remove and cool; discard the rosemary; place the feta in a medium bowl and gradually whisk in the milk, a little at a time until it forms a smooth paste, whik in the oil and season to taste.
• SERVING: Place the pears and walnuts in a large bowl, add the baby spinach leaves and chives, pour over the feta dressing, toss well and serve.
• NOTES: Corella pears are named after the colourful Australian Corella parrot. They are a type of pear which was first developed by the German settlers who settled the Barossa Valley, in South Australia, in the 1840s. Corella pears are soft skinned, golden and red: really beautiful. As my mother said, they look as if they belong in a still life painting. They lose this colour when cooked, but they come out a beautiful golden brown, and they are so, so deliciously sweet. if you are familiar with Fuji apples, in taste and appearance, they are their cousins. I'm planning to make this salad next time with half Corella pears and half Fuji apples.

SPINACH PEAR SALAD

Steps:

• To make the vinaigrette, whisk together the vinegar, mustard, honey, sesame seeds, garlic, and salt and pepper in a bowl. Gradually whisk in the oil. Set aside.
• To make the curried cashews, preheat the oven to 400 degrees. On a baking sheet, toast the cashews until golden, 8 to 10 minutes. Meanwhile, combine the melted butter, rosemary, curry powder, brown sugar, salt, and cayenne in a bowl. Add the toasted cashews while they are still hot and toss with a rubber spatula so they are thoroughly coated with the spices and butter. Leave the oven on to cook the bacon.
• Put the bacon on a baking sheet, place it in the oven, and cook until crisp, 8 to 10 minutes. Remove the bacon from the pan and cut the slices into 1-inch pieces. Keep the bacon warm.
• In a large bowl, combine the spinach, frisee, red onions, and sliced pears. Toss with enough vinaigrette to coat everything well. Divide the salad among 6 plates. Garnish each salad with pieces of warm bacon and spiced cashews. Set a grape cluster on the side of each salad.