Pear Salad with Arugula, Walnuts and Gorgonzola
By America's Test KitchenPublished on September 14, 2011
Time
20 minutes
Yield
Serves 4
Ingredients
2 pears (red, preferably), ripe but firm, halved, cored and cut into 12 wedges3 tablespoons lemon juice from 1 large lemon¼ cup canola oil or vegetable oil2 tablespoons walnut oil Salt and ground black pepper 1 ½ quarts arugula, stemmed, rinsed, and dried3 ounces Gorgonzola cheese, crumbled½ cup toasted walnuts, chopped coarse
Before You Begin
Watercress and stilton can stand in for the arugula and gorgonzola in this recipe.
Instructions
- Toss pear wedges with 1 tablespoon lemon juice in medium bowl; set aside.
- In small bowl, slowly whisk oils into 2 remaining tablespoons lemon juice to make vinaigrette; season to taste with salt and pepper.
- Toss arugula with vinaigrette. Place a portion of dressed greens on each plate. Arrange pears over greens, sprinkle with cheese, walnuts, and a generous grind of pepper. Serve immediately.
Time
20 minutesYield
Serves 4Ingredients
2 pears (red, preferably), ripe but firm, halved, cored and cut into 12 wedges
3 tablespoons lemon juice from 1 large lemon
¼ cup canola oil or vegetable oil
2 tablespoons walnut oil
Salt and ground black pepper
1 ½ quarts arugula, stemmed, rinsed, and dried
3 ounces Gorgonzola cheese, crumbled
½ cup toasted walnuts, chopped coarse
Ingredients
2 pears (red, preferably), ripe but firm, halved, cored and cut into 12 wedges
3 tablespoons lemon juice from 1 large lemon
¼ cup canola oil or vegetable oil
2 tablespoons walnut oil
Salt and ground black pepper
1 ½ quarts arugula, stemmed, rinsed, and dried
3 ounces Gorgonzola cheese, crumbled
½ cup toasted walnuts, chopped coarse
Ingredients
2 pears (red, preferably), ripe but firm, halved, cored and cut into 12 wedges
3 tablespoons lemon juice from 1 large lemon
¼ cup canola oil or vegetable oil
2 tablespoons walnut oil
Salt and ground black pepper
1 ½ quarts arugula, stemmed, rinsed, and dried
3 ounces Gorgonzola cheese, crumbled
½ cup toasted walnuts, chopped coarse
Why This Recipe Works
With our winter fruit salad recipes, we found ways to combine winter fruits with other ingredients to make substantial, flavorful salads.
Before You Begin
Watercress and stilton can stand in for the arugula and gorgonzola in this recipe.
Instructions
- Toss pear wedges with 1 tablespoon lemon juice in medium bowl; set aside.
- In small bowl, slowly whisk oils into 2 remaining tablespoons lemon juice to make vinaigrette; season to taste with salt and pepper.
- Toss arugula with vinaigrette. Place a portion of dressed greens on each plate. Arrange pears over greens, sprinkle with cheese, walnuts, and a generous grind of pepper. Serve immediately.
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