WARM PEAR SALAD with GORGONZOLA and WALNUTS
BY ELIZABETH FIEND
Serves 4 as lunch or main course, 6 as a side salad
Time: 20 minutes
Category: Vegetarian Recipe
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This salad is all about contrasts.
The pears are served warm, making this a great dish to serve on a chilly, rainy day. The sharp cheese, crunchy nuts and creamy honey-lime dressing each stimulate different taste buds providing satisfaction and a feeling of fullness. I’ve divided up one serving between the cheese and nuts so even thought you’ll be eating cheese AND nuts (both contain fat) you will be getting just the right amount of fat and protein.
There’s an optional fun part in this recipe for the kids too. Instill in them a love for vegetables by having them cut the cucumber slices into stars with cookie cutter.
Salad Ingredients:
½ pound spring salad mix
¼ head endive – tear off and discard ends; break into bite size pieces
1 cucumber (see below for treatment)
1/8 lb gorgonzola cheese – break into pieces
3 pears (any kind) - cut into slices
½ cup walnuts – break into pieces
Dressing Ingredients:
1 tablespoon honey
3 tablespoons lime juice
Blend above with a spoon or small whisk until honey is dissolved, than add:
½ cup buttermilk (or 3/8 cup soy milk plus 1/8 cup lemon juice)
2 stalks scallions diced
1/4 teaspoon salt
pepper to taste
Instructions:
Mix dressing ingredients until blended (use a small plastic container with a lid for easy shaking)
Mix together spring salad mix and endive in a large bowl
Peel / slice ½ cucumber
Optional: For a beautiful presentation cut cucumber slices into stars with a cookie cutter
Kids love to do this, it’s a great way to get them interested in vegetables too
Dice remaining cucumber and add to dressing
Coat greens with dressing
Gently blend the nuts and cheese into the greens
Top with cucumber stars / slices
Just before serving, microwave pears for 1 minute (or until heated, but not cooked)
Place warm pears alongside cucumbers
