Country Sampler Special Edition
Pear Salad with Gorgonzola and Walnuts
The tang of blue cheese balances perfectly with the sweetness of fresh pears in this quick salad from Rachel Ballard of Feast and Farm. “It may seem humble, but this salad is a flavor powerhouse you won’t want to miss!” she says.
INGREDIENTS For Salad 4 cups spring lettuce mix ½ cup Gorgonzola or other blue cheese 1 Bosc or Bartlett pear, cored and thinly sliced ½ cup toasted walnuts, chopped ¼ cup dried cranberries (optional) For Dressing 1 tablespoon maple syrup 1½ tablespoons white wine vinegar 1 teaspoon spicy brown mustard Pinch of salt and pepper 4 tablespoons olive oil
1. In a large bowl, toss the lettuce mix, blue cheese, pear slices, walnuts and cranberries. Set aside.
2. To make the dressing, mix the maple syrup, vinegar, mustard, salt and pepper in a small bowl with a fork until combined. While continuing to stir, slowly pour in the olive oil until mixed. If it doesn’t totally emulsify, that’s OK.
3. Pour the dressing over the salad just before serving.
Notes: To make this recipe ahead, mix the salad ingredients and prepare the dressing and store them separately in the refrigerator until ready to serve. To make this recipe for a larger crowd, estimate about 1 cup of lettuce mix per person.
RECIPE AND PHOTOGRAPH COURTESY OF RACHEL BALLARD OF FEASTANDFARM.COM.