GORGONZOLA VINAIGRETTE RECIPES

Name: Pear and Pomegranate Salad with Gorgonzola and Champagne Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: 6 servings
Ingredients: 8 cups baby spinach or romaine lettuce; 1 ripe pear, cut in half; 1/3 cup pomegranate seeds; 2 ounces Gorgonzola; Champagne Vinaigrette, recipe follows; Fresh cracked pepper; 1 tablespoon honey; 1/4 cup champagne vinegar; 1 teaspoon Dijon mustard; 1/2 teaspoon minced garlic; 1 tablespoon freshly squeezed lemon juice; 1/4 teaspoon freshly cracked black pepper; 2 tablespoons olive oil

PEAR AND POMEGRANATE SALAD WITH GORGONZOLA AND CHAMPAGNE ...

Pear and Pomegranate Salad with Gorgonzola and Champagne ... image

Provided by Guy Fieri

Categories appetizer

Total Time 5 minutes

Prep Time 5 minutes

Yield 6 servings

Number Of Ingredients 13

Ingredients

8 cups baby spinach or romaine lettuce
1 ripe pear, cut in half
1/3 cup pomegranate seeds
2 ounces Gorgonzola
Champagne Vinaigrette, recipe follows
Fresh cracked pepper
1 tablespoon honey
1/4 cup champagne vinegar
1 teaspoon Dijon mustard
1/2 teaspoon minced garlic
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon freshly cracked black pepper
2 tablespoons olive oil

Steps:

In a decorative bowl or platter, add the spinach or romaine. Cut the pear into fans, and then slice again on the diagonal, add the greens, crumble the Gorgonzola onto the salad and then drizzle with about half of the vinaigrette. Top with fresh cracked pepper and lightly drizzle the whole salad with the honey. Serve immediately.
In a small bowl or glass jar, add all the ingredients except the olive oil. Mix well, then slowly drizzle in the olive oil to combine. Refrigerate until ready to use.

BUTTER LETTUCE SALAD WITH GORGONZOLA AND PEAR DRESSING ...

Butter Lettuce Salad with Gorgonzola and Pear Dressing ... image

Provided by Giada De Laurentiis

Categories side-dish

Total Time 40 minutes

Prep Time 40 minutes

Yield 4 servings

Number Of Ingredients 14

Ingredients

1/3 cup extra-virgin olive oil
3 tablespoons pear nectar
1 1/2 tablespoons white balsamic vinegar
1/2 tablespoon fresh lemon juice
1/4 teaspoon Dijon mustard
Half a 6-ounce ripe red Bartlett pear, peeled, cored and diced
1/2 cup coarsely crumbled gorgonzola cheese
1/4 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
1 head butter lettuce, cut into 4 wedges
1 avocado, halved, pitted, peeled and diced
1/2 a large ripe red Bartlett pear, quartered lengthwise, cored and thinly sliced
1/3 cup hazelnuts (preferably skinned), toasted and roughly chopped
1/3 cup sweetened dried cranberries

Steps:

For the dressing: In a blender, blend together the oil, pear nectar, balsamic vinegar, lemon juice, mustard, diced pear, cheese, salt and pepper until smooth.
For the salad: Place the lettuce wedges on 4 salad plates. Arrange the avocado, pear slices, hazelnuts and cranberries around the lettuce. Drizzle with the dressing and serve.

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