A wonderful blend of mixed greens, pears, toasted walnuts and Gorgonzola (blue cheese) with a light tasty dressing.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

484 calories; 31.9 g total fat; 45 mg cholesterol; 544 mg sodium. 27.4 g carbohydrates; 16 g protein; Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/01/2005
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. Read More
(27)

Most helpful critical review

Rating: 3 stars
01/12/2005
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 pears too. Does need to be presented on individual plates. Read More
(26)
16 Ratings
  • 5 star values: 9
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/01/2005
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. Read More
(27)
Rating: 5 stars
01/01/2005
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. Read More
(27)
Rating: 3 stars
01/12/2005
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 pears too. Does need to be presented on individual plates. Read More
(26)
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Rating: 5 stars
01/16/2005
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!! Read More
(20)
Rating: 4 stars
03/13/2005
Lot of onion flavor in this Read More
(15)
Rating: 5 stars
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! The combination of toasted walnuts and gorgonzola cheese make this a winner. If you like the taste of blue cheese you will love this. It is also really easy to make. Read More
(13)
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Rating: 5 stars
11/03/2004
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. Read More
(12)
Rating: 5 stars
03/10/2006
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! Read More
(9)
Rating: 4 stars
09/15/2006
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. Read More
(9)
Rating: 3 stars
10/09/2009
made for a girls lunch everyone loved it - i thought the dressing was a little too powerful Read More
(5)