Seasonal French Pears, Mesclun, Cashews and Gorgonzola
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
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.