Pin This The first time I served this salad at a dinner party, my friend Sarah actually stopped mid conversation and asked what was in it. Theres something about the way sweet pears and sharp Gorgonzola play together that makes people lean in closer to their plates.
I started making this regularly after a summer trip to Italy where I had something similar at a tiny trattoria in Milan. The waiter told me the secret was using really ripe pears and not being shy with the cheese.
Ingredients
- Mixed salad greens: I love using a mix of arugula and baby spinach for that peppery bite that cuts through the rich cheese
- Ripe pears: Look for pears that give slightly when pressed but arent mushy they should hold their shape when sliced
- Gorgonzola cheese: This blue cheese brings the perfect creamy tang and crumbles beautifully over the greens
- Toasted walnuts: Toasting them beforehand releases their natural oils and adds such a wonderful crunch to every bite
- Dried cranberries: These little bursts of sweetness are optional but I think they tie everything together beautifully
- Extra virgin olive oil: Use a good quality one since the flavor really shines in this simple dressing
- Balsamic vinegar: Adds that deep complexity and gorgeous dark color to the vinaigrette
- Honey: Just enough to mellow the vinegar and complement the natural sweetness of the pears
- Dijon mustard: The secret ingredient that emulsifies the dressing and gives it a tiny kick
Instructions
- Whisk together the dressing:
- Combine the olive oil balsamic vinegar honey Dijon mustard salt and pepper in a small bowl whisking until the mixture thickens slightly and becomes creamy
- Dress the greens:
- Place your mixed greens in a large salad bowl and drizzle with about half the dressing tossing gently with your hands to coat every leaf without weighing it down
- Arrange the toppings:
- Scatter the sliced pears crumbled Gorgonzola toasted walnuts and cranberries over the dressed greens creating these beautiful little pockets of flavor throughout
- Finish and serve:
- Drizzle the remaining dressing over the top right before serving and toss everything lightly at the table so everyone can see how gorgeous it looks first
Pin This This became my go to contribution for family gatherings after my grandmother asked for the recipe three times in one evening. Watching her face light up at that first bite of creamy cheese against sweet pear was pretty special.
Choosing Your Pears
Ive learned that Bosc and Anjou pears work best here because they hold their shape beautifully and have that perfect balance of sweetness and firmness. Avoid super soft varieties like Bartlett which can turn to mush when you slice them.
Cheese Alternatives
While Gorgonzola is traditional Ive had great results with crumbled Roquefort for an even sharper bite or a creamy Danish blue for something milder. Just remember that a little goes a long way with these intense cheeses.
Making It Your Own
This salad is incredibly forgiving and welcomes all sorts of personal touches. Sometimes I add thinly sliced red onion for extra color and bite or swap in pecans when walnuts arent available.
- Try adding a handful of fresh arugula for extra peppery flavor
- Grilled chicken or shrimp can turn this into a complete dinner
- A sprinkle of fresh thyme leaves adds an earthy aromatic finish
Pin This There is something deeply satisfying about a salad that manages to feel both light and indulgent at the same time. This is the kind of food that turns a simple Tuesday dinner into something worth lingering over.
Recipe FAQs
- → Can I prepare this salad in advance?
You can wash and prepare the ingredients ahead, but assemble just before serving. Pre-cut pears may oxidize, so toss them in lemon juice if preparing early. Keep dressing separate until ready to serve.
- → What cheese works as a Gorgonzola substitute?
Roquefort, blue cheese, or Stilton work beautifully. For a milder flavor, try feta or goat cheese. Vegan blue cheese alternatives are also available.
- → Which pear varieties are best?
Firm but ripe pears like Bosc, Anjou, or Bartlett hold their shape well when sliced. Avoid overripe pears as they'll become mushy in the salad.
- → How can I add more protein?
Grilled chicken breast, candied walnuts, or toasted pecans boost protein content. Crispy pancetta or prosciutto also complement the flavors nicely.
- → What greens work best?
Arugula adds peppery bite, baby spinach offers mild sweetness, or mixed spring greens provide variety. Choose fresh, crisp greens without wilt.
- → Can I make it vegan?
Yes, use vegan blue cheese or nutritional yeast and replace honey with maple syrup or agave. The flavor profile remains delicious.