Pear Salad I


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

Prep Time:
20 mins
Cook Time:
10 mins
Total Time:
30 mins
4 servings


  • 2 pears - peeled, cored and sliced

  • 1 cup port wine

  • 2 shallots, thinly sliced

  • 1 clove garlic, minced

  • 1 tablespoon Dijon mustard

  • 2 tablespoons balsamic vinegar

  • 6 cups assorted salad greens

  • 1 cup crumbled Gorgonzola cheese

  • 1 cup chopped walnuts, toasted


  1. 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.

  2. 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.

  3. 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.


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)

485 Calories
32g Fat
27g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 485
% Daily Value *
Total Fat 32g 41%
Saturated Fat 9g 47%
Cholesterol 45mg 15%
Sodium 544mg 24%
Total Carbohydrate 27g 10%
Dietary Fiber 7g 24%
Total Sugars 12g
Protein 16g
Vitamin C 19mg 97%
Calcium 325mg 25%
Iron 3mg 15%
Potassium 643mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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