Gorgonzola-Bartlett Salad Recipe


This recipe, from "The Great Book of Pears" (Ten Speed Press) by Barbara Flores is a feature of:

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Step 1

Preheat the oven to 325°F. Toast the walnuts in the oven for 7 to 8 minutes.

Step 2

Mix the dressing ingredients in a container with a tightly fitting lid. Fasten the lid and shake vigorously.

Step 3

Toss the lettuce in a large salad bowl with the sun-dried tomatoes, currants, onion and parsley. Add the pears to the salad mix with the dressing. Arrange the salad on a dinner plate. Top with the warm walnuts and chunks of gorgonzola cheese. Serve with a crusty French bread.

... an excerpt of:
"The Great Book of Pears" (Ten Speed Press)

click on the cover to see it at Amazon.com
The Great Book of Pears

Things You'll Need

  • 1/2cup walnuts -- or pecans
  • 1/2cup extra virgin olive oil
  • 1teaspoon salt
  • 1clove garlic -- minced
  • 2tablespoons white wine vinegar
  • 2tablespoons fresh lemon juice
  • fresh ground black pepper -- to taste
  • 1large bunch red leaf lettuce -- torn into bite sized pieces
  • 1/2cup dry-packed sun-dried tomatoes -- quartered and soaked in warm water
  • 1/2small red onion -- sliced paper thin
  • 1/2cup dried currants
  • 1/4cup fresh parsley -- chopped
  • 3 Bartelett pears -- peeled, cored and cut into 1/2
  • 3ounces gorgonzola -- crumbled

About this Author

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