Asian Pear Salad with Gorgonzola and Toasted Hazelnuts


Asian pears are an ingredient that I stumbled upon in my local grocery store about a year ago. The look more like an apple than a pear, although their crisp texture it akin to either fruit. Their flavor is light, which is nice in a salad like this with the assertive gorgonzola cheese.

Recipe slightly adapted from Vegetarian Times.

Ingredients: 
-2 teaspoon olive oil
-1 large shallot, finely chopped (¼ cup)
-3 tablespoon rice wine vinegar
-1 ½ tablespoon honey
-6 cups Boston lettuce, chopped
-1 medium Asian pear, cored and cut into matchsticks
-½ cup crumbled Gorgonzola cheese (2 oz.)
-3 tablespoons shelled, toasted hazelnuts, chopped

Heat the olive oil in small non-stick skillet over low heat. Add shallot, and sauté 4 minutes, or until soft. Remove from heat, and stir in vinegar and honey.

Divide the Boston lettuce among four salad plates. Top each serving with Asian pear matchsticks, gorgonzola cheese, and hazelnuts. Finish with a drizzle of dressing.




This salad has a nice combination of flavors and textures. The Asian pears helped to bring a sweet element, the dressing a slightly acidic element and the shallots a nice savory flavor. The hazelnuts added a firm crunch, while the Asian pear added a softer crunch. We both really enjoyed this salad and it would lend itself to a variety of variations. 

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