Roasted Pear and Gorgonzola Salad

By JeanAnn

Ingredients

• For the balsamic vinaigrette:
• 3/4 cup balsamic vinegar
• 1 teaspoon minced garlic
• 1 tablespoon minced shallot
• 1 tablespoon chopped mixed fresh herbs (such as basil, oregano and thyme)
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 2 1/2 cups olive oil
• The vinaigrette is best made a day or two ahead to allow the flavors to develop.
• For the roasted pears:
• 4 larrge, firm Bosc or Bartlett pears, cut in half
• Salt and freshly ground black pepper to taste
• 2 tablespoons olive oil
• 1 tablespoon light brown sugar
• 2 tablespoons dry sherry (or balsamic vinegar)
• For the salad:
• 12 ounces mixed lettuce greens (mesclun or spring mix), washed and dried
• 1 cup crumbled Gorgonzola cheese, or another good-quality blue chees
• 1 cup toasted walnuts

Details

Servings 4

Preparation

Step 1

To prepare the vinaigrette, combine the vinegar, garlic, shallot, herbs, salt and pepper in the bowl of a food processor or in a blender. Puree on low speed and then slowly add 2 1/2 cups of the olive oil in a steady stream until well incorporated. Transfer to an airtight container and store in the refrigerator.

Preheat the oven to 350 degrees.

To prepare the pears, use a melon baller (or knife) to remove the cores and seeds of the pears and season them with salt and pepper. Pour the 2 tablespoons olive oil into a large oven-proof skillet and set over medium-high heat. When hot, carefully place the pears cut side down in the oil. Cook for about 2 minutes or until the pears have nicely browned. Sprinkle the pears with the brown sugar and add the sherry to deglaze the pan. Turn the pears over and transfer the skillet to the oven for about 10 minutes, or until the pears are easily pierced with a sharp knife. Transfer the pears to a clean plate and let cool. When cool enough to handle, slice each pear half into four or five wedges. Return the sliced pears to the plate, cover with plastic wrap and let cool. Keep refrigerated if not making the salad immediately.

To assemble the salad, place the lettuce greens in a large salad bowl and toss with the balsamic vinaigrette. Transfer to chlled salad plates and top with the cooled, sliced pears. Sprinkle the Gorgonzola cheese over the top and garnish each salad with 1/4 cup of the toasted walnuts.