Pear, Gorgonzola & Hazelnut Salad
This is a delicious salad, combining the sweet taste of the Bartlett pear with the creamy texture of the gorgonzola cheese. The combination of the mixed greens and baby arugula pair well with this salad, and the toasted hazelnuts add great flavor.
3 Cups Baby Arugula
2 Cups Mixed Greens
2 Ripe Bartlett Pears, Unpeeled, Cored & Cut into 1/4” Wedges
1 Cup Gorgonzola Cheese
½ Cup Toasted Hazelnuts, Coarsely Chopped
1 Tbsp. Kosher Salt
½ Cup Extra Virgin Olive Oil
¼ Cup Red Wine Vinegar
Toasted Hazelnuts: Place skinned hazelnuts on a baking sheet and place in a preheated 350 degree oven for approx. 10-15 minutes, until lightly colored. Let hazelnuts cool. Salad: In a large mixing bowl, add the baby arugula and mixed greens. Dress the salad with the kosher salt, then extra virgin olive oil, then red wine vinegar. Mix well to combine flavors and season to taste with additional salt (if necessary). Add the pear wedges, gorgonzola cheese and toasted hazelnuts, and toss gently. Serve on salad plates.