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white plate with boston butter lettuce, frisée, diced pear, gorgonzola crumbles, walnut and an orange vinaigrette

Pear, Gorgonzola and Walnut Salad


  • Author: Katelyn
  • Prep Time: 25 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x

Description

Boston butter lettuce and frisée salad with pear, gorgonzola, walnuts, and a sweet orange vinaigrette. 


Ingredients

Scale

For the Vinaigrette

  • 3 tablespoons freshly squeezed orange juice
  • 1/2 teaspoon orange zest
  • 3/4 teaspoon champagne vinegar (ok to use white wine vinegar)
  • 3 tablespoons canola oil
  • 1/2 teaspoon honey 
  • Salt and pepper to taste

For the Salad

  • 1 large head of Boston butter lettuce 
  • 1/2 head of frisée lettuce
  • 1/2 cup gorgonzola crumbles
  • 1/4 cup toasted walnuts
  • 1/2 pear medium diced

Instructions

  1. Toast the walnuts for 5-7 minutes in a dry pan over low heat on stovetop or in 300 degree oven on a sheet pan
  2. Core pear, and dice 1/2 of it with skin on (medium dice).
  3. Prepare the vinaigrette:
    • Zest and juice orange(s).
    • Combine orange juice, zest, champagne vinegar, canola oil and honey in small glass jar. Shake vigorously until well combined
    • Add salt and pepper to taste (for this dressing I used a small pinch of pepper and even less salt)
  4. Prepare the salad in a large bowl.
    • Wash and completely dry butter lettuce and frisée using a salad spinner.
    • Tear or cut the greens into bite size pieces & discard harder pieces.
    • Add walnuts, gorgonzola crumbles, and diced pear.
  5. Toss salad with vinaigrette.
    • Shake the vinaigrette once more to ensure it is well combined. Add a little vinaigrette at a time and toss with your hands until it is dressed to taste (I used about 3 tablespoons of dressing).
  • Category: Salads
  • Method: Tossed
  • Cuisine: American

Keywords: pear, gorgonzola, orange vinaigrette, boston butter, frisée

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