Little Gem Pear and Gorgonzola Salad
This Little Gem, Pear and Gorgonzola Salad is a perfect balance of sweet and savory. Delicate Little Gem lettuce topped with perfectly sweet, Forelle pears, creamy Gorgonzola, toasted walnut pieces, bacon and finished with my White Balsamic Honey Mustard Vinaigrette. It’s a feast for the eyes and mouth.
These beautiful little Forelle pears are in season for a short time, September through January according to USApears.org. Fun fact is that these pears date back to the 1600’s in Germany and is believed to have been introduced into the United States in 1800’s. If you can’t find these, ripe Bosc pears work beautifully with this salad also. But when these cuties are in season, I encourage you to try them as their taste is delicately sweet.
Let’s Prepare and assemble this Little Gem, Pear and Gorgonzola salad
This salad comes together very quickly. I highly suggest a honey mustard or a Balsamic vinaigrette type dressing for this. Our White Balsamic Honey Mustard Vinaigrette is absolutely perfection on this mix of salty, sweet and crisp. The recipe for the dressing is included in the recipe card below.
- Carefully cut the Little Gem lettuce heads into quarters. Carefully rinse and place cut side down onto kitchen towels.
- Make White Balsamic Honey Mustard Vinaigrette.
- Cook Bacon to package directions. Cook extra crispy as you want to add the bacon as a topping. Once cooled, crumble or chop into small pieces.
- Gorgonzola comes in a block or crumbles, if you have purchased a block of cheese, crumble and set aside.
- In a small skillet, preheat over medium heat. Once the skillet is hot, add walnut pieces and sauté until toasted. Typically about 5 minutes. The walnuts pieces will impart the a slightly toasted smell when they are ready. Remove from heat and from skillet and allow to cool. Set aside.
- Pat dry Little gem lettuce removing all excess water. Arrange on platter.
- If using Forelles, cut into quarters, remove seeds and arrange on top of lettuce. If using full size Bosc pears, cut in half, core and then slice into thin slices and arrange on top of lettuce.
- Top with crumbled Gorgonzola, toasted walnuts, and crumbled bacon.
- Finish with White Balsamic Honey Mustard Vinaigrette.
- Serve immediately.
Substitutions
Apples work beautifully with this salad. Also strawberries, blackberries and blueberries are amazing in this mix.
Asiago and blue cheese work well with this salad. Even an aged Parmesano Reggiano works really well cut into small chunks.
Yes, but slice/chop the pears right before serving otherwise they will oxidize and brown.
Tender lettuces work best such as Little Gem, Butter and baby or Spring mix.
Inspired by this recipe? Make sure to mention us or tag us on Instagram or Pin this recipe for later. All content and photographs ©Claudia’s Table and claudiastable.com
Little Gem Pear and Gorgonzola Salad + White Balsamic Honey Mustard Vinaigrette
December 16, 2021Equipment
- jar or bottle with lid
- Platter
Ingredients
Dressing
- 1 tbsp shallot minced
- 2 tbsp White Balsamic Vinegar
- 6 tbsp neutral oil
- 1 tbsp dijon mustard
- 2 tsp honey raw or regular
- salt and pepper to taste
Salad
- 2 whole Little Gem lettuce or Half large head of Butter lettuce or baby lettuces
- 2 cups Forelle pears, cored and quartered (about 2-3) OR Bosc, Red pears, cored and sliced
- 2 slices Bacon cooked to package directions, extra crispy
- 1/4 cup Gorgonzola crumbled
- 1/4 cup Walnut pieces toasted
Instructions
Dressing
- In a jar, combine shallot and vinegar and allow to macerate for 5 minutes.
- Add remainder of ingredients and shake until fully combined.
- Any leftover salad dressing will keep up to a week in the refrigerator.
Prepping and assembling salad
- Carefully cut the Little Gem lettuce heads into quarters. Carefully rinse and place cut side down onto kitchen towels.
- Make dressing.
- Cook Bacon to package directions. Cook extra crispy as you want to add the bacon as a topping. Once cooled, crumble or chop into small pieces.
- Gorgonzola comes in a block or crumbles, if you have purchased a block of cheese, crumble and set aside.
- In a small skillet, preheat over medium heat. Once the skillet is hot, add walnut pieces and sauté until toasted. Typically about 5 minutes. The walnuts will impart the a slightly toasted smell when they are ready. Remove from heat and from skillet and allow to cool. Set aside.
- Pat dry Little gem lettuce removing all excess water. Arrange on platter.
- If using Forelles, cut into quarters, remove seeds and arrange on top of lettuce. If using full size Bosc pears, cut in half, core and then slice and arrange on top of lettuce.
- Top with crumbled, Gorgonzola, toasted walnuts, and crumbled bacon.
- Finish with White Balsamic Honey Mustard Vinaigrette.
- Serve immediately.
Notes
Nutrition
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com
