Winter Pear Salad with Gorgonzola and Candied Walnuts
Alicia Calvo, MPH, RDN, CDCES, CEDRD adapted from Adam Hickman Cooking Light June 2018
This salad combines the peppery taste of arugula with the creamy flavor of gorgonzola and the sweetness of pomegranate molasses.
Prep Time: 20min | Total Time: 20min | Yield: 4
Ingredients:
Salad
2 pears (Anjou or Bosc or Bartlett) quartered, cored and sliced
⅛ cup craisins or pomegranate seeds
⅛ cup coarsely chopped walnuts, candied *
3 cups Arugula
2 oz. gorgonzola, crumbled
Freshly ground black pepper
Balsamic or Pomegranate Vinaigrette (recipe follows)
Balsamic or Pomegranate Vinaigrette
2 Tbsp. olive oil
2 Tbsp. Balsamic vinegar glaze
2 Tbsp. water
1 Tbsp. honey or Pomegranate molasses
1 tsp. finely chopped shallots
½ tsp. salt
¼ tsp. freshly ground black pepper
In a cooking pan sprayed with Canola oil spray, toss chopped walnuts with 1 Tbsp. brown sugar. Cook over medium heat and stir constantly until walnuts are caramelized.
Instructions:
In a bowl, stir together all vinaigrette ingredients.
In a separate large bowl, toss together pears and remaining salad ingredients with a few tablespoons of the vinaigrette.
Arrange on plates; drizzle with a little more vinaigrette and serve.
Nutrition Facts:
Calories: 95
Total Fat: 5 g
Equivalents: 1 Vegetable, 1 Fat, ⅓ Fruit