Pear & Gorgonzola Salad
An elegant salad that’s light and refreshing, with a crisp texture and a perfect balance of sweet, savory, and tangy notes.
Nutrition per 100g
Ingredients
- 140g Arugula
- 1piece Pear
- 0.21piece Red onion
- 40g Gorgonzola cheese
- 40g Pecan
- 30g Dried cranberries
- For the dressing
- 20ml Olive oil
- 5ml Apple cider vinegar
- 5g Dijon mustard, whole grain
- 5ml Maple syrup
- 0.50g Salt
Method
In a preheated oven at 170°C, toast pecans for 7–10 minutes. Transfer to a plate and let them cool.
To make the dressing, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard and salt in a small bowl.
Wash and pat dry the arugula leaves, then place them in a mixing bowl along with thinly sliced red onion, pear, crumbled gorgonzola cheese, dried cranberries, and toasted pecans. Drizzle the dressing over and gently toss to combine.
Alternatively, assemble the salad directly on a serving platter. Toss the arugula and onion with half of the dressing until lightly coated, then arrange them as a base. Top with the remaining ingredients and finish with a light drizzle of the dressing.
Best enjoyed right away.
Storage
At room temperature: once dressed, best served immediately, as after about an hour it begins to lose its crisp and fresh texture.
In the refrigerator: Store leftovers in an airtight container for up to 1 day, though the greens will inevitably soften once dressed.
In the Freezer: Isn't recommended.
For best freshness, assemble right before serving.
Notes
Use firm, ripe pears that hold their shape well and stay crisp when sliced. Softer pears release more juice, which can affect the texture.
When tossing, use just a few gentle turns, as arugula is very delicate and may quickly lose its crispness.
