A Light, Refreshing Taste of Autumn - Recipe: Pear, Gorgonzola, and Walnut Salad

When I think of fall flavors, traditional dishes like pecan pie, pumpkin cake rolls, roast turkey, sweet potatoes, butternut squash, and desserts drenched in rich, caramel sauce immediately come to mind.

I can smell the aromas of freshly brewed coffee, hot cocoa, warm brandy and rich, complex ports.

Deep in color and flavor, these foods and drinks echo the changing leaves and landscapes around us and epitomize the tastes and aromas of autumn.

But autumn isn’t all chilly days; there is still plenty of warm sunshine to go around. So what is a seasonally-minded cook do when craving the flavors of autumn, yet resisting the heaviness of traditional dishes and meals?

Easy! Whip up this light and tasty Pear, Gorgonzola, and Walnut Salad.

Adapted for ease in preparation from The Tante Marie’s Cooking School Cookbook, this recipe captures the essence of early fall without the extra heaviness.

Perfect for the coming transitional nights and days, the contrasting flavors of sweet delicate pears, creamy and salty Gorgonzola cheese, and lightly toasted walnuts combine to give this salad a welcome burst of autumn flavor.

It really is divine, and so easy to create!

Ready to whip up this nearly effortless salad? Follow me…

Pear, Goronzola, and Walnut Salad

(recipe adapted from The Tante Marie’s Cooking School Cookbook by Mary Risley)

For the salad:

• 1 regular size bag (your choice) prepared salad greens

Note: The original recipe calls for 2 heads of butter or leaf lettuce, or a mixture of red and green lettuces, washed, dried and torn into 1″ pieces. To make this recipe even quicker for busy, home cooks to prepare, try the pre-washed, bagged lettuces. I used a mixture called Heart’s Delight, a combination of romaine, green leaf and butter lettuce hearts, and found it perfectly acceptable.

• 3-4 fresh pears, either French Butter, d’Anjou or Comice, peeled and cut into 1/4″ wide slices

Note: To prevent the peeled, pear slices from browning, I quickly swished them in fresh lemon juice and set aside.

• a 5 ounce package (or container) of crumbled Gorgonzola

Note: If you’re not a fan of blue cheeses, feta cheese would work nicely and be a great, salty substitute.

• 1/2 cup walnut halves or pieces, lightly toasted

Note: To lightly toast walnut pieces, warm walnuts in a small frying pan with no added butter or oil. Cook over a medium to medium-high heat, tossing the nuts often until they are just lightly browned. If nuts should burn, toss them in the trash bin and begin again.

• Optional - dried cranberries &/or dried cherries for extra color, flavor and texture

Note: Unfortunately I was so busy preparing dinner that I didn’t think to add dried cranberries or cherries until AFTER the salad was served. Let my omission be your gain.

For the vinaigrette:

• 3 tablespoons red wine vinegar
• 1 tablespoon Dijon-style prepared mustard
• 1/2 cup extra-virgin olive oil
• coarse salt
• freshly ground pepper

Assembly

Put prepared lettuces in a large salad bowl. Add pear slices, Gorgonzola and toasted walnuts.

To make the vinaigrette, combine red wine vinegar, prepared Dijon-style mustard and salt in large measuring cup. Stir to dissolve salt. Mix in the olive oil. Add more salt and pepper to taste. Mix thoroughly with a spoon or small, wire whisk.

To serve, mix the vinaigrette again and pour over the salad, tossing gently with your hands. If necessary, add additional salt and pepper to taste. Transfer to individual salad plates or bowls, arranging pears, Gorgonzola and walnuts as you find visually appealing.

If desired, serve with warm French bread.

This recipe will serve approximately 4-6.

Enjoy!

Thanks for visiting! Be sure to subscribe to Inn Cuisine's free RSS feed, now available via email, so you never miss a recipe!

Related posts brought to you by Yet Another Related Posts Plugin.