Roasted Pear Salad with Gorgonzola and Maple-Balsamic Dressing

Photo by Kathy M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 2

    TB chopped shallot

  • 2

    TB balsamic vinegar

  • 2

    TB maple syrup

  • 1

    tsp Dijon mustard

  • 1

    tsp kosher salt

  • 1/2

    cup extra virgin olive oil

  • 4

    pears, halved, cored

  • 1

    TB extra virgin olive oil

  • 1

    tsp lemon juice

  • 8

    cups baby arugula

  • 2

    cups chopped radicchio

  • 1/2

    cup crumbled gorgonzola cheese

  • 1/2

    cup candied pecans

Directions

Instructions: To make dressing: Stir together shallot, vinegar, maple syrup, Dijon mustard, and salt. Pour oil in slowly, whisking continuously until combined. Dressing can be made up to 3 days before serving. Just bring to room temperature and whisk before using. Preheat oven to 400 degrees. Cut each pear halve into 5 slices. Toss pear slices with olive oil and lemon juice. Spread on a foil coated baking sheet and roast for 30 minutes, stirring every 10 minutes for even browning. Let cool to room temperature. Toss together arugula and radicchio. Place a heaping cup of greens on each plate and drizzle with 2 TB dressing. Top each salad with 5 pear slices, 1 TB gorgonzola, and 1 TB pecans.

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