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Seasonal French Pears, Mesclun, Cashews and Gorgonzola
Prep Time
20
minutes
mins
Total Time
20
minutes
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.