Green Salad with Pears and Gorgonzola

By Alison Needham

 

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This salad, filled with the colors and flavors of the season, is not only beautiful to look at but also easy to prepare. It would be a fitting start to any holiday meal, or if topped with cubes of smoked turkey, would make a light meal in and of itself. Make the dressing in advance and toss it just before serving.

Hands-On Time: 10 minutes
Ready In: 10 minutes
Yield: 6 servings

Ingredients
1 head of butter lettuce, cored, washed and dried and torn into bite-sized pieces
1/4 cup pomegranate seeds
1/3 cup crumbled gorgonzola cheese
2 pears, cored and sliced
1/2 cup candied pecans

Dressing:
2 teaspoons whole grain mustard
2 tablespoons champagne vinegar
1 tablespoon honey
1 tablespoon of minced shallot
1/3 cup roasted hazelnut oil (or walnut oil)
Pinch of salt and pepper

Directions

1. Toss lettuce, pomegranate seeds, gorgonzola, pears and pecans in a large salad bowl. Set aside and prepare dressing. Alternately, set lettuce leaves on 6 salad plates, and top with pomegranate seeds, gorgonzola, pears and pecans.
2. Place mustard in a medium-sized bowl. Whisk in vinegar, honey and shallot. Slowly drizzle in hazelnut oil, while whisking constantly, to emulsify. Season with salt and pepper. Toss salad with half of the dressing (or drizzle over the plated salads). If more dressing is needed, add it a little at a time, taking care not to drench the leaves. Taste for seasoning and add more salt or pepper if needed. Serve immediately.