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    Seasonal French Pears - Mesclun - Cashews and Gorgonzola

    July 22, 2012 by G. Stephen Jones Leave a Comment

    Jump to Recipe Print Recipe

    Seasonal French Pears, Mesclun, Toasted Pine Nuts and Gorgonzola

    An Incredible Salad With Seasonal French Pears

    We were fortunate to be able to get most of the ingredients for this recipe from my friends at Campagne when I lived in Park City, Utah. They would bring in great produce and cheeses and the salad mix is the same as you would get at many of the gourmet restaurants in Park City.

    mesclun (MEHS-kluhn)

    A combination of fancy, young salad greens once hard to find but now popular and available pre-washed in the produce section of your supermarket in the Bag O Salad section. The mix usually contains a combination of arugula, dandelion, frisee, mizuma, oak leaf, radicchio and sorrel.

    Gorgonzola - (gohr-guhn-ZOH-lah)

    Named for the Italian city where it is made, this cow's milk cheese is rich and creamy with a slightly pungent flavor. When aged over 6 months, both the flavor and the aroma become stronger....much stronger.

    Some people think its stinky, but if you like strong cheese, you will love gorgonzola.

    The salad dressing is a simple tarragon mustard vinaigrette. This photo shows cashews instead of pine nuts but either would be great on this salad.

    Print Recipe

    Seasonal French Pears, Mesclun, Cashews and Gorgonzola

    Prep Time20 mins
    Total Time20 mins
    Course: Salad
    Cuisine: American
    Servings: 4 servings

    Ingredients

    For the Dressing

    • 1 tablespoon shallots chopped
    • 1½ tablespoons Dijon mustard
    • 2 tablespoons honey
    • ⅓ cup chopped tarragon
    • ¼ cup red wine vinegar
    • salt & freshly ground pepper
    • ⅔ cup olive oil

    For the Salad

    • ⅓ cup pine nuts also called pignoli
    • 2 French pears thinly sliced
    • 1 pound mesclun
    • ¼ pound gorgonzola
    US Customary - Metric

    Instructions

    • Chop the shallots and tarragon. Get the rest of the ingredients together and you are ready to go.

    Dressing

    • Combine all the ingredients except the oil into a small mixing bowl.
    • Slowing drizzle in the oil while whisking until you have a smooth consistency.

    Salad

    • Toast the pine nuts in a pan over medium heat. The pine nuts have a high fat content so be careful not to burn them.
    • Combine the mesclun, pine nuts, gorgonzola and dressing in a large salad bowl and mix.
    • Serve on individual salad plates and top the each plate with slices of pear.

     

     

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    I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. To learn more about me... Read More…

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