Roasted Pear and Gorgonzola Salad, with Balsamic Vinaigrette

Let me introduce you to my new favorite lunch combo. Warm roasted pears, salty gorgonzola cheese, toasted walnuts, and dried cranberries (or cherries), all brought together with some fresh arugula and spinach, and a drizzle of balsamic vinaigrette.

I think I'm in love.

This salad is the epitome of why I love food. Each element is so simple -- pears, walnuts, cheese, balsamic -- but each one is elevated in the presence of the others. Every single flavor sings, and together they make a whole chorus. I don't usually like blue cheese, even, but I find its sharp flavor is perfect here.

As much as I adore salads in the summer, I think fall is when I love them the most. Maybe I should do a series of my favorite fall salads, to help combat the onslaught of all the heavy holiday food... thoughts? Do you have a favorite fall salad, or a favorite combination of toppings? I'd love to know!



Roasted Pear and Gorgonzola Salad, with Balsamic Vinaigrette

Makes about 4-6 servings   (click HERE to print this recipe)

For the dressing:
3 TBSP good-quality balsamic vinegar
1 TBSP maple syrup
1 tsp. dijon mustard
1/2-3/4 cup extra virgin olive oil
pinch of salt, to taste

For the salad:
4 firm, not-quite ripe pears (I used bartlett, but use what you like)
1 TBSP butter, melted (or coconut oil)
1 TBSP dark brown sugar
3/4-1 cup walnuts, or pecans
8 cups or so of mixed salad greens (I used arugula, spinach, red leaf lettuce, and baby kale, but frisee, radichio, chard, and escarole are all in season in the fall, too)
1/4-1/2 cup dried cranberries, or cherries
1/4-1/2 cup gorgonzola cheese, or other crumbly blue cheese

Method:
For the dressing:
Whisk together all the ingredients except the olive oil and salt. While whisking, pour in the olive oil. Start with a half cup, and adjust to taste. Add a pinch of salt, to taste. Cover and place in the fridge until ready to use. Whisk well before using. (Dressing can be made up to a week in advance.)

For the salad:
1.   Preheat the oven to 400 degrees F., and line a rimmed baking sheet with aluminum foil or parchment.
2.   Cut the pears into wedges (I cut mine into 1/8ths), and remove the stems and cores. Toss with the melted butter and brown sugar, and spread onto prepared baking sheet. Roast for 10-12 minutes, or until just tender (not mushy).
3.   Meanwhile, place the walnuts (or pecans) into a dry skillet over medium heat. Toast for 6-8 minutes, or until warm and flavorful. Give the pan a shake, or stir the nuts, every couple of minutes to keep them from burning -- keep your eye on them!
4.   Combine your mixed greens, dried cranberries (or cherries), and crumbled cheese. When you are ready to serve, add the toasted nuts and roasted pears, while still warm. (You can keep your pears in wedges, as I did, or cut them into bite-sized pieces for easier eating.) Toss with dressing, to taste, and serve immediately.