Pear Gorgonzola Salad

The crunch of walnuts still cooling from the pan, the smell of balsamic cutting through the sweetness of honey. I threw this salad together on a Tuesday night when I had guests coming in twenty minutes and nothing prepared. It turned out to be the dish everyone asked about, not the main course I stressed over for hours. Sometimes the simplest combinations teach you the most about flavor.

I made this for my neighbor who swore she hated blue cheese. She ate two bowls and asked for the recipe before leaving. The secret was using ripe, sweet pears that mellowed the sharpness of the Gorgonzola into something almost creamy. Now she brings pears from her tree every fall, and we make it together while catching up on the porch.

Ingredients

• Mixed salad greens: I prefer arugula for its peppery bite, but any tender greens work beautifully here, just make sure they are crisp and dry so the dressing clings instead of pooling.
• Ripe pears: The riper the better, they should give slightly when you press near the stem, and I slice them thin so every forkful gets a bit of that honey sweetness.
• Gorgonzola cheese: Crumble it yourself from a wedge rather than buying pre-crumbled, it tastes sharper and creamier, and you can control the size of the chunks.
• Toasted walnuts: Toast them in a dry pan until they smell nutty and have darkened just slightly, this step makes all the difference in flavor and crunch.
• Dried cranberries: Optional but wonderful, they add little bursts of tartness that balance the richness of the cheese.
• Extra virgin olive oil: Use one you would happily dip bread into, the flavor comes through clearly in a simple dressing like this.
• Balsamic vinegar: A good quality balsamic has natural sweetness and complexity, no need for the expensive aged stuff, but avoid the very thin cheap ones.
• Honey: It smooths out the acidity and marries the vinegar to the oil, I warm mine slightly in winter so it whisks in easier.
• Dijon mustard: This is the secret emulsifier that keeps the dressing from separating, plus it adds a subtle warmth.
• Salt and black pepper: Freshly cracked pepper is a must, it adds a bite that complements the sweet and tangy elements.

Instructions

Make the dressing:

In a small bowl, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until it thickens slightly and looks glossy. Taste it on a piece of greens, adjusting honey or vinegar to your preference.

Dress the greens:

Toss the mixed greens in a large salad bowl with half of the dressing, using your hands to gently coat each leaf without bruising them. The greens should glisten but not swim in dressing.

Arrange the toppings:

Scatter the pear slices, Gorgonzola crumbles, toasted walnuts, and dried cranberries over the dressed greens in a way that looks natural, not fussy. Let the colors show themselves.

Finish and serve:

Drizzle the remaining dressing over the top just before bringing it to the table so everything stays crisp and vibrant. Serve immediately while the walnuts are still crunchy and the pears have not oxidized.

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I brought this to a potluck once, worried it was too simple compared to the casseroles and roasts everyone else made. It disappeared first. Three people stood around the empty bowl scraping up crumbles of cheese and arguing about whether it was the pears or the dressing that made it so good. I realized then that simplicity, done well, is never actually simple.

Choosing Your Pears

Bartlett pears are classic, sweet and soft when ripe, but I have started using Bosc pears in the fall because they hold their shape better and have a hint of spice. Anjou pears work beautifully too, especially the red ones that add color to the plate. Buy them a few days ahead and let them ripen on the counter, checking daily by pressing gently near the stem. Once ripe, slice them just before assembling so they do not brown, or toss them lightly with a squeeze of lemon juice if you need a few extra minutes.

Swapping the Cheese

Gorgonzola is milder than many blue cheeses, which is why it works so well here, but Roquefort brings a sharper, saltier punch if you like intensity. I have also used a creamy Stilton with great results, and once, when I could not find any blue cheese, I crumbled fresh goat cheese and added a pinch of smoked salt. It was different but still delicious, proof that this salad is forgiving and adaptable to what you have on hand.

Making It a Meal

This salad becomes dinner when you add protein. I have topped it with warm grilled chicken, pan seared salmon, and even leftover steak sliced thin. For a vegetarian boost, add chickpeas crisped in olive oil with a little cumin, or thin slices of roasted beets for earthy sweetness. On nights when I want something lighter, I serve it alongside crusty bread and good butter, letting the salad be the star instead of the supporting act.

• Add protein like grilled chicken, salmon, or crispy chickpeas to make it a full meal.
• Serve with warm crusty bread to soak up any extra dressing left in the bowl.
• Double the dressing recipe and keep extra in the fridge for quick weeknight salads.

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This salad has become my go to whenever I need something that feels special but does not demand much from me. It reminds me that good food is often about balance, not complexity, and that the best meals are the ones we can make again and again without ever getting bored.

Recipe Questions & Answers

→ Can I prepare this salad in advance?

Yes, you can prepare the components ahead of time. Keep greens and toppings separate, and store the dressing in an airtight container. Assemble and dress the salad just before serving to maintain crispness and prevent the pears from browning.

→ What cheese alternatives work well with pears?

Roquefort, blue cheese, or goat cheese are excellent substitutes for Gorgonzola. For a milder flavor, try feta or fresh mozzarella. Vegans can use plant-based blue cheese alternatives that offer similar tang and creaminess.

→ How do I prevent sliced pears from browning?

Toss pear slices lightly with a squeeze of fresh lemon or lime juice immediately after slicing. This prevents oxidation and browning while adding subtle citrus brightness to complement the Gorgonzola.

→ Can I add protein to make it more substantial?

Absolutely. Grilled chicken breast, crispy bacon, or toasted chickpeas work wonderfully. For vegetarian protein, try adding roasted tempeh, candied nuts, or white beans. This transforms it into a satisfying main course.

→ What's the best way to toast walnuts at home?

Spread raw walnuts on a baking sheet and toast in a 350°F oven for 8-10 minutes, stirring occasionally, until fragrant and lightly golden. Alternatively, toast them in a dry skillet over medium heat for 3-4 minutes while stirring constantly. Let cool before chopping.