Save The first time I tasted this combination was at a tiny wine bar in Florence, where the owner insisted I try their house salad. I was skeptical about fruit with cheese, but one bite changed everything. The way the sweet pears played against that sharp Gorgonzola was like discovering a new language of flavors. I came home and spent weeks perfecting my own version, testing it on friends who became instant converts. Now it is the one salad everyone actually requests when they come over.
Last autumn I made this for my sister birthday, and she literally stopped conversation mid sentence to take a second bite. Something about how the walnuts crunch against the soft pears, how the dressing clings to every leaf just right. She made me write down the recipe on a napkin right there at the table, which she still keeps in her recipe drawer. That is when I knew this was not just another salad, it was the one worth remembering.
Ingredients
- Mixed salad greens: The peppery kick of arugula or the delicate sweetness of spring mix creates the perfect foundation, and do not be afraid to mix several varieties for depth of flavor
- Ripe pears: Choose pears that give slightly to gentle pressure but are not mushy, as they will provide that essential sweetness and beautiful contrast to the cheese
- Gorgonzola cheese: This creamy blue cheese brings the sharp, tangy element that cuts through the sweet pears and ties everything together beautifully
- Toasted walnuts: Toasting them yourself in a dry pan for three minutes makes all the difference, bringing out their natural oils and deep nutty flavor
- Dried cranberries: These little gems add pops of tart sweetness that brighten each bite, though the salad works perfectly without them too
- Extra virgin olive oil: Use your best quality oil here since the dressing is simple and every flavor shines through
- Balsamic vinegar: The aged, syrupy kind creates that gorgeous dark dressing and adds complex sweetness
- Honey: Just enough to balance the sharp vinegar and bring all the flavors together into something harmonious
- Dijon mustard: This is the secret ingredient that emulsifies the dressing and adds just the right amount of subtle heat
Instructions
- Whisk together your magic elixir:
- In a small bowl, combine the olive oil, balsamic vinegar, honey, and Dijon mustard, whisking vigorously until the mixture thickens and turns glossy, then season generously with salt and pepper to taste
- Give your greens a gentle hug:
- Place the mixed greens in your largest salad bowl and drizzle with about half the dressing, then use your clean hands to toss everything until each leaf is lightly coated
- Artfully arrange your masterpiece:
- Scatter the pear slices over the dressed greens, then sprinkle with crumbled Gorgonzola, toasted walnuts, and cranberries if you are using them, letting some pieces peek through beautifully
- Finish with flourish:
- Drizzle the remaining dressing over the top just before serving, letting it pool slightly in the valleys of the salad for those who love extra flavor
Save My neighbor texted me at midnight once, begging for this recipe after she tasted it at our dinner party. She said her husband, who claims to hate salad, went back for thirds and kept talking about it the next day. That is the thing about this salad, it converts people. It makes salad feel like a treat rather than an obligation.
Make It Your Own
Swap in crumbled blue cheese or Roquefort if Gorgonzola feels too intense, or try goat cheese for a milder, creamier approach. Pecans or hazelnuts bring their own lovely character to the party. Sometimes I add thinly sliced red onion for extra bite and color.
Perfect Pairings
This salad sings alongside crusty bread and a glass of crisp white wine like Sauvignon Blanc or Pinot Grigio. For a heartier meal, top it with grilled chicken or roasted shrimp. It also works beautifully as a starter before a rich pasta dish.
Timing Is Everything
The absolute best version of this salad comes together when all ingredients are at room temperature, especially the pears and cheese. Cold ingredients mute the flavors and keep the dressing from coating properly. Take everything out of the fridge twenty minutes before you plan to serve.
- Toast your walnuts in advance and store them in an airtight container for up to a week
- Whisk the dressing components together up to two days ahead and store it in the fridge
- Core and slice the pears no more than thirty minutes before serving to keep them fresh
Save There is something deeply satisfying about a salad that feels this special yet comes together this quickly. It reminds me that the best food often comes from the simplest combinations, thoughtfully assembled.
Common Questions
- → What pairs well with this salad?
Grilled chicken, shrimp, or a crusty baguette complement the flavors beautifully. It also works alongside soups or as a light lunch on its own.
- → Can I make it ahead?
Prepare components separately in advance. Store dressed greens undressed and combine with pears, cheese, and nuts just before serving for optimal freshness.
- → What cheese substitutes work?
Roquefort, blue cheese, or feta provide similar tangy profiles. For a dairy-free option, try vegan blue cheese alternatives or toasted seeds instead.
- → Which pear variety is best?
Bartlett, Bosc, or Anjou pears work wonderfully. Choose fruit that yields slightly to gentle pressure but isn't mushy for ideal texture.
- → How do I prevent browning?
Toss sliced pears with a teaspoon of lemon juice immediately after cutting. This preserves their color without altering the flavor profile.
- → Can I add protein?
Grilled chicken breast, pan-seared salmon, or chickpeas transform this into a hearty main course while maintaining the sweet-savory balance.