Recipes › Salad › Italian Pear Gorgonzola Walnut Salad Recipe

Italian Pear Gorgonzola Walnut Salad Recipe

Recipe by Pedro M. A. Neves

This Italian Pear Gorgonzola Walnut Salad is an elegant first course that combines crisp greens with sweet ripe pears, creamy Gorgonzola cheese, and toasted walnuts for a sophisticated balance of flavors and textures. The simple vinaigrette brings everything together without overwhelming the delicate ingredients. A classic pairing found throughout northern Italy, this salad exemplifies the region's philosophy of letting quality ingredients shine.

Ingredients

• 150 g (5 oz) mixed salad greens, preferably a blend of arugula and butter lettuce
• 2 firm but ripe pears (about 350 g or 12 oz total), Bartlett or Bosc variety
• 100 g (3.5 oz) Gorgonzola Piccante or Dolce cheese, crumbled
• 80 g (2.8 oz) raw walnuts, coarsely chopped
• 30 ml (2 tablespoons) extra-virgin olive oil
• 15 ml (1 tablespoon) aged balsamic vinegar
• 5 ml (1 teaspoon) red wine vinegar
• 1 shallot (about 25 g or 0.9 oz), minced
• 1 teaspoon Dijon mustard
• Salt and freshly ground black pepper to taste
• 5 ml (1 teaspoon) honey

Instructions

1. Toast the walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently until fragrant and lightly browned. Transfer to a plate to cool completely.

2. Prepare the vinaigrette by whisking together minced shallot, Dijon mustard, red wine vinegar, and balsamic vinegar in a small bowl. Let sit for 1 minute to soften the shallot.

3. While whisking the vinaigrette, slowly drizzle in the extra-virgin olive oil to emulsify. Add honey and season with salt and pepper to taste.

4. Rinse and dry the mixed salad greens thoroughly. Tear any larger leaves into bite-sized pieces and place in a large mixing bowl.

5. Core and cut each pear into quarters lengthwise, then slice each quarter into thin 3-5 mm (1/8 to 1/4 inch) slices, keeping them as intact as possible.

6. Gently toss the greens with half of the vinaigrette using a light hand to coat evenly without bruising the leaves.

7. Divide the dressed greens among four serving plates or bowls, arranging them in a loose nest in the center of each plate.

8. Arrange pear slices around or on top of the greens on each plate, fanning them slightly for visual appeal.

9. Crumble or distribute the Gorgonzola cheese evenly over each salad, then scatter the cooled toasted walnuts on top.

10. Drizzle the remaining vinaigrette lightly over the top of each salad and serve immediately.

Substitutions

• For dairy-free: replace Gorgonzola with tangy crumbled firm tofu marinated briefly in olive oil and balsamic vinegar
• For a milder cheese flavor: substitute Gorgonzola with creamy Taleggio or aged Fontina
• For a nut allergy: replace walnuts with sunflower seeds or pine nuts, toasted the same way
• For vegetarians seeking earthiness: add roasted chickpeas instead of or alongside the walnuts

Tips

• Select pears that yield slightly to gentle pressure—they should be ripe but still firm enough to slice cleanly without crumbling. If pears are underripe, slice them a few hours ahead and they will soften slightly.
• Toast walnuts just before serving to maintain their crispness and prevent them from becoming soft or rancid when in contact with dressing.
• Dress the greens separately from other components, then assemble just before serving to prevent the pears from oxidizing and the greens from wilting.
• Use a good-quality aged balsamic vinegar; cheaper versions are often thickened with caramel and lack the complex acidity needed for balance.

This salad reflects the Lombardy and Piedmont regions of northern Italy, where Gorgonzola cheese is produced and paired with the region's famous pears in simple, ingredient-driven dishes. The combination of sweet fruit, pungent blue cheese, and toasted nuts is a hallmark of Northern Italian cuisine that emphasizes seasonal produce and artisanal cheeses.

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