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Seasonal French Pears, Mesclun, Cashews and Gorgonzola

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


For the Dressing

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

For the Salad

  • cup pine nuts also called pignoli
  • 2 French pears thinly sliced
  • 1 pound mesclun
  • ¼ pound gorgonzola


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


  • 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.


  • 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.