Pear Gorgonzola Salad

# What You'll Need:

01 - 6 cups mixed salad greens (arugula, spinach, or spring mix)

02 - 2 ripe pears, cored and thinly sliced

03 - 3.5 oz Gorgonzola cheese, crumbled

04 - 1/2 cup toasted walnuts, roughly chopped

05 - 1/4 cup dried cranberries

06 - 3 tbsp extra virgin olive oil

07 - 1 tbsp balsamic vinegar

08 - 1 tbsp honey

09 - 1 tsp Dijon mustard

10 - Salt and freshly ground black pepper, to taste

01 - In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until emulsified and smooth.

02 - Place mixed greens in a large salad bowl. Drizzle with half the prepared dressing and toss gently to coat leaves evenly.

03 - Arrange pear slices, Gorgonzola crumbles, toasted walnuts, and dried cranberries over the dressed greens in an even layer.

04 - Drizzle remaining dressing over salad just before serving. Serve immediately to maintain crispness.

01 -

The way sweet pears balance against sharp Gorgonzola creates those perfect restaurant-style flavor contrasts that make people pause and take notice
It comes together in literally fifteen minutes but looks like something you spent much longer planning and assembling
The honey-balsamic dressing ties everything together with a silky richness that feels indulgent while still being fresh and light

02 -

Slice pears at the very last minute or toss them with a little lemon juice to prevent them from turning brown and looking unappetizing
The salad wilts quickly once dressed, so add the final drizzle of dressing right before serving and do not plan on having leftovers
Toasting walnuts makes a huge difference in flavor, so do not skip this step even if you are in a hurry

03 -

Make a double batch of the dressing and keep it in a jar in the refrigerator for quick salads throughout the week
Room temperature pears have more flavor and fragrance than cold ones straight from the refrigerator