Pear and Gorgonzola Salad with Candied Walnuts

This pear and gorgonzola salad is a study in contrasts. The sweetness of the pears and the nuttiness of the walnuts play off the salty, funky gorgonzola cheese. The arugula adds a peppery bite and the balsamic vinegar brings it all together with a touch of acidity. It's a simple salad to make, but it's full of flavor and texture.

I first had this salad at a restaurant in New York City a few years ago. I was immediately smitten with its combination of flavors and textures. I asked the chef for the recipe, and he was kind enough to share it with me. I've been making it ever since, and it's always a hit with my friends and family.

Prep time: 15 | Cook time: 12 | Serves: 4

Ingredients

• 4 pears, peeled and thinly sliced
• 1/2 cup crumbled gorgonzola cheese
• 1/4 cup chopped walnuts
• 1 tablespoon honey
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups arugula or baby spinach
• 1/4 cup balsamic vinegar

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Line a baking sheet with parchment paper.
3. In a small bowl, combine the walnuts, honey, olive oil, salt, and pepper. Toss to coat.
4. Spread the walnuts on the prepared baking sheet and bake for 10-12 minutes, or until golden brown and fragrant.
5. Allow the walnuts to cool slightly.
6. In a large bowl, combine the arugula, pears, gorgonzola cheese, and candied walnuts.
7. Drizzle with balsamic vinegar and toss to coat.
8. Serve immediately.

Why It Works

• The sweetness of the pears and the nuttiness of the walnuts play off the salty, funky gorgonzola cheese.
• The arugula adds a peppery bite and the balsamic vinegar brings it all together with a touch of acidity.
• The candied walnuts add a touch of sweetness and crunch.
• It's a simple salad to make, but it's full of flavor and texture.