This salad has become my new “go-to.” I served it at Thanksgiving dinner and it was such a hit that I ended up bringing it to Christmas dinner, as well. And I’ve made it twice since then. Yup, when something works, I stick with it!
The tender leaves of the mesclun are the perfect base for slivers of Bosc pear, sweet onion, Gorgonzola cheese and crunchy pecans. It’s all dressed in a basic balsamic vinaigrette – super easy to put together and a very elegant start to almost any meal.
I prefer Gorgonzola to Bleu cheese because Gorgonzola is a bit less pungent, but you can certainly substitute Bleu, if you’d like. Same for the pear – I like Bosc, but any other variety may be used. It’s the combination of the pear’s sweetness and the sharpness of the cheese that’s just fantastic! And it looks so pretty on the plate that it’s a great one to keep in mind when you’re entertaining. Below is the recipe.
Mesclun Salad with Pear and Gorgonzola Cheese
- 1 5 ounce box of mesclun lettuce
- 1 ripe Bosc pear sliced
- ½ sweet onion thinly sliced
- ½ cup Gorgonzola cheese crumbled
- 1 cup pecan halves
- ⅓ cup balsamic vinegar
- ½ cup extra virgin olive oil
- Salt and pepper to taste
In a large salad bowl, place the first five ingredients and toss to combine and set aside.
In a small bowl, combine the balsamic vinegar and olive oil. Stir well and add desired amount of salt and pepper.
Pour dressing over the salad and give it another toss. Serve immediately.
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