Mesclun Salad with Pear and Gorgonzola Cheese

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.


  • 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
  • cup balsamic vinegar
  • ½ cup extra virgin olive oil
  • Salt and pepper to taste


  1. In a large salad bowl, place the first five ingredients and toss to combine and set aside.
  2. In a small bowl, combine the balsamic vinegar and olive oil. Stir well and add desired amount of salt and pepper.
  3. Pour dressing over the salad and give it another toss. Serve immediately.

Recipe Notes

Serves 8-10.