An Incredible Salad With Seasonal French Pears
Introducing a salad that seamlessly combines the sweetness of ripe pears, the crunch of mesclun greens, the richness of gorgonzola, and the nutty goodness of cashews: the Pears, Mesclun, Cashews, and Gorgonzola Salad. This delightful blend combines various flavors and textures that complement each other and elevate your dining experience to new heights.
At the heart of this salad are the pears, which add a natural sweetness and juicy bite, balancing the slightly bitter and peppery notes of the mesclun greens. Mesclun, a mix of young salad greens, provides a fresh and vibrant base, refreshing every bite. The gorgonzola cheese introduces a creamy and tangy element, adding depth and a luxurious feel to the dish. Finally, the cashews contribute a satisfying crunch and a subtle nuttiness, enhancing the overall texture and flavor profile.
Whether hosting an elegant gathering or enjoying a casual meal, this salad is the perfect choice. It can be served as a refreshing starter or a light main course, making it a versatile and easy-to-prepare option. The Pears, Mesclun, Cashews, and Gorgonzola Salad is a culinary masterpiece that promises to impress your guests and satisfy your taste buds.
mesclun (MEHS-kluhn)
Mesclun salad greens, or “spring mix,” are a blend of assorted young salad leaves, typically harvested from various leafy vegetables. This mix often includes lettuces like romaine and oak leaf and arugula, endive, and chicory. The term “mesclun” originates from the Provencal word for “mixture,” reflecting its diverse composition.
Mesclun greens are a nutritional powerhouse, not just a feast for the senses. Bursting with vibrant colors, varied textures, and a balanced combination of mild, sweet, and slightly bitter flavors, these tender leaves offer a fresh and crisp base for salads. Packed with vitamins, minerals, and antioxidants, mesclun greens are a delicious and healthy addition to your diet.
Ideal for creating gourmet salads, mesclun greens pair well with a wide range of ingredients, from fruits and nuts to cheeses and dressings, making them a versatile staple in any kitchen.
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 six months, the flavor and the aroma become stronger….much stronger.
Some people think it’s stinky, but you will love gorgonzola if you like strong cheese. 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.
Seasonal French Pears, Mesclun, Cashews and Gorgonzola
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
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.
