Salad: United States – Charred Pear & Gorgonzola Salad with Toasted Nuts

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 8 min

Total 23 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 6 cups (180 g) mixed salad greens (arugula, baby spinach, or spring mix)
- 3 pears (about 18 oz (510 g)), ripe but firm, halved and cored
- 2 tbsp (30 ml) olive oil, plus more if needed for pan
- 4 oz (115 g) Gorgonzola or blue cheese, crumbled
- 1 cup (120 g) toasted nuts (pecans or walnuts), roughly chopped
- 1/4 cup (30 g) thinly sliced red onion
- 3 tbsp (45 ml) balsamic vinegar
- 1 tbsp (15 ml) fresh lemon juice
- 1 tbsp (15 ml) honey
- 1 tsp (5 ml) Dijon mustard
- 1/2 tsp (2.5 ml) kosher salt, plus more to taste
- 1/4 tsp (1.25 ml) freshly ground black pepper, plus more to taste
- 1/3 cup (80 ml) extra-virgin olive oil
- Flaky sea salt for finishing (optional)

Show original ingredient measurements

- 6 cups (180 g) mixed salad greens (arugula, baby spinach, or spring mix)
- 3 pears (about 18 oz / 510 g), ripe but firm, halved and cored
- 2 tbsp (30 ml) olive oil, plus more if needed for pan
- 4 oz (115 g) Gorgonzola or blue cheese, crumbled
- 1 cup (120 g) toasted nuts (pecans or walnuts), roughly chopped
- 1/4 cup (30 g) thinly sliced red onion
- 3 tbsp (45 ml) balsamic vinegar
- 1 tbsp (15 ml) fresh lemon juice
- 1 tbsp (15 ml) honey
- 1 tsp (5 ml) Dijon mustard
- 1/2 tsp (2.5 ml) kosher salt, plus more to taste
- 1/4 tsp (1.25 ml) freshly ground black pepper, plus more to taste
- 1/3 cup (80 ml) extra-virgin olive oil
- Flaky sea salt for finishing (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Toast the nuts: place nuts in a dry skillet over medium heat and cook, stirring frequently, until fragrant and lightly browned, about 4–6 minutes. Transfer to a plate to cool, then roughly chop.
2. Char the pears: heat 2 tbsp (30 ml) olive oil in a large skillet or grill pan over medium-high heat. Pat pear halves dry, cut side down, and cook until deeply browned and slightly softened, 3–4 minutes per side. Transfer to a plate.
3. Make the dressing: in a small bowl or jar, whisk together balsamic vinegar, lemon juice, honey, Dijon, salt, and pepper. Slowly whisk in 1/3 cup (80 ml) extra-virgin olive oil until emulsified, or shake vigorously in a sealed jar.
4. Dress the greens: place mixed salad greens in a large bowl, add 2–3 tablespoons (30 to 45 ml) of the vinaigrette, and toss gently to coat. Add more dressing only as needed to lightly dress the leaves.
5. Assemble the salad: arrange dressed greens on a serving platter or individual plates. Halve or quarter the charred pears if desired and arrange over the greens. Scatter crumbled Gorgonzola, toasted nuts, and sliced red onion over the top.
6. Finish and serve: drizzle a little more vinaigrette over the assembled salad, sprinkle with flaky sea salt and extra black pepper to taste, and serve immediately.

1. Toast the nuts: place nuts in a dry skillet over medium heat and cook, stirring frequently, until fragrant and lightly browned, about 4–6 minutes. Transfer to a plate to cool, then roughly chop.
2. Char the pears: heat 2 tbsp (30 ml) olive oil in a large skillet or grill pan over medium-high heat. Pat pear halves dry, cut side down, and cook until deeply browned and slightly softened, 3–4 minutes per side. Transfer to a plate.
3. Make the dressing: in a small bowl or jar, whisk together balsamic vinegar, lemon juice, honey, Dijon, salt, and pepper. Slowly whisk in 1/3 cup (80 ml) extra-virgin olive oil until emulsified, or shake vigorously in a sealed jar.
4. Dress the greens: place mixed salad greens in a large bowl, add 2–3 tablespoons of the vinaigrette, and toss gently to coat. Add more dressing only as needed to lightly dress the leaves.
5. Assemble the salad: arrange dressed greens on a serving platter or individual plates. Halve or quarter the charred pears if desired and arrange over the greens. Scatter crumbled Gorgonzola, toasted nuts, and sliced red onion over the top.
6. Finish and serve: drizzle a little more vinaigrette over the assembled salad, sprinkle with flaky sea salt and extra black pepper to taste, and serve immediately.