Pear and Gorgonzola Salad
The subtle sweetness of pears and mango are complemented by the bold flavor of Gorgonzola cheese in this special occasion salad. Punctuate its distinction with freshly made maple-glazed walnuts. The walnuts and walnut oil provide needed omega-3 fats.
- Makes 8 servings
1. Heat oven to 300˚F. For the glazed walnuts, line a baking sheet with aluminum foil; set aside.
2. In a large bowl, combine egg white, maple syrup, 1 teaspoon brown sugar and salt. Stir in walnuts, tossing to coat. Spread nuts on prepared baking sheet. Bake for 25 minutes or until nuts are crisp and lightly browned, stirring once halfway through baking time. Remove from oven. Stir nuts to release from foil; set aside.
3. For vinaigrette, in a small bowl whisk together vinegar, walnut oil, garlic, basil, oregano and remaining 1 teaspoon brown sugar. Stir in Gorgonzola crumbles.
4. Just before serving, on each of 8 salad plates arrange spring mix salad blend, pear slices, mango slices and glazed walnuts. Drizzle each serving with vinaigrette. Or, in a large salad bowl, combine the salad ingredients, drizzle the vinaigrette, toss and serve.