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My review
Pear Salad I
KATHY A
"A wonderful blend of mixed greens, pears, toasted walnuts and Gorgonzola (blue cheese) with a light tasty dressing."
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Ingredients
30 m servings 484 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Cook
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Ready In
- Preheat the oven's broiler. Arrange pear slices in a single layer on a baking sheet. Broil until nicely browned, 3 to 5 minutes. Set aside to cool.
- Pour port wine into a saucepan. Bring to a boil, and cook until the wine is reduced by 1/2. Remove from the heat and cool. Pour the cooled wine into a blender or food processor, and add the shallots, garlic, mustard, and vinegar. Puree until smooth.
- Divide the salad greens evenly between four serving plates. Arrange some of the broiled pear slices over each pile of greens. Sprinkle with Gorgonzola cheese. Drizzle dressing over each plate, then sprinkle with walnuts. If you like, this can also be made in one large bowl instead of individual servings.
Footnotes
- Note
- To toast walnuts, place them in a dry skillet over medium heat. Cook, stirring occasionally, until browned and fragrant, about 8 minutes.
Nutrition Facts
Per Serving: 484 calories; 31.9 g fat; 27.4 g carbohydrates; 16 g protein; 45 mg cholesterol; 544 mg sodium. Full nutrition
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Reviews
Read all reviews 1216 Ratings
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Most helpful positive review
1/1/2005
Very good! My friend and I made this for our New Year's Eve dinner and everyone raved! We added cranberries as well for color. Turned out great, would make again.
Most helpful critical review
1/12/2005
A restaurant in Memphis serves a salad like this, which I love. This was good, too, but too much trouble for a simple salad! Use balsamic or raspberry vinagrette instead. It's good with uncookec...
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1/1/2005
Very good! My friend and I made this for our New Year's Eve dinner and everyone raved! We added cranberries as well for color. Turned out great, would make again.
1/12/2005
A restaurant in Memphis serves a salad like this, which I love. This was good, too, but too much trouble for a simple salad! Use balsamic or raspberry vinagrette instead. It's good with uncookec...
1/16/2005
A few restaurants nearby make salads like this and it's one of my favorites. This version is very good as well...I loved the dressing! Very nice presentation as well. Thx!!
10/14/2004
MMMMMMMMMMM............This sounds just like a recipe that I use. The only difference is that I toast the walnuts in a skillet and I have not tried it with port wine.........sounds good though!...
11/3/2004
We liked this a great deal and thought it went very well with quiche lorraine. Used regular blue cheese since that was all that I had. Looked very pretty as well.
9/15/2006
We tried with blackberry wine and was very tasty. Although I used a soft yellow sweet pear and I think it would have been better with a firm green sour pear. Will most likely make again.
3/10/2006
I made this salad with the White Wine Vinegrette recipe on this site and the pairing was wonderful! So easy and good. I think I have a new favorite salad!