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Pear, Gorgonzola & Walnut Salad

  • 10 m
  • 10 m
Sarah Epperson
“The light and refreshing vinaigrette in this side salad offsets the tangy funk of Gorgonzola and sweetness from the raisins and pears. Even better, this salad celebrates fall and has beautiful colors. Feel free to get creative with this salad: Add chicken to make it meal-worthy, choose a different nut or swap Bosc pears for your favorite variety. Be sure to wait to dress this salad until ready to serve or the greens will wilt.”


    • 2 tablespoons olive oil
    • 2 tablespoons fresh lemon juice (from 1 lemon)
    • 2 teaspoons honey
    • 1 teaspoon chopped fresh thyme
    • 1 teaspoon Dijon mustard
    • ½ teaspoon black pepper
    • ¼ teaspoon kosher salt
    • 4 cups mixed baby lettuces
    • 1 medium ripe Bosc pear, thinly sliced
    • ¼ cup crumbled Gorgonzola cheese
    • ¼ cup toasted walnuts, coarsely chopped
    • ¼ cup golden raisins


  • 1 Whisk together oil, lemon juice, honey, thyme, mustard, pepper and salt in a large bowl. Add lettuce and gently toss to combine. Top with sliced pear, Gorgonzola, walnuts and raisins. Serve immediately.
ALL RIGHTS RESERVED © 2019 Printed From 11/14/2019