Pear and Gorgonzola Salad-Salad
May 19, 2009 § 2 Comments
“Salad-salads” are my throw- together Spring and Summer meal of choice. The top of my fridge is lined with various dried fruit packets and an assortment of nuts. My cabinets are stocked with a half-dozen vinegars. My veggie drawer is always packed. So, depending on the day, my mood, the heat, I’ll whip up a salad-salad with a variety of different ingredients and call it a meal.
But this Pear and Gorgonzola salad, I decided, needs a bit of broadcast time. I love salads with fruits (especially apple, or even clementines on occasion). And with paper-thin sliced pear, no beans (I promise, it’s not as good), and plenty of good quality gorgonzola cheese, nuts, and a generous amount of dried bing cherries/apple juice-sweetened cranberries, makes this salad a real winner. I’ve paired it with a very light honey dressing, but a spritz of oil and light vinegar would be just as good.
Ingredients (for two):
1 small head romaine lettuce
1 pear, thinly sliced
4 tablespoons gorgonzola cheese, crumbled
1/4 cup pecans, toasted
1/4 cup dried cherries
1 tablespoon olive oil
1 tablespoon honey
1 tablespoon white wine vinegar or balsamic*
sea salt, pepper
*For those on the SCD-diet, be sure balsamic vinegar is SCD-safe (aged 18 years; no added sugars).
1. Heat a small sauce pan on medium-high and toast the pecans until fragrant, stirring constantly (about 5-7 minutes). Set aside.
2. Thoroughly wash and dry romaine leaves and rip into bite-sized pieces and layer on each plate.
3. Chop scallions and pear. Layer on top of salad with gorgonzola cheese, cranberries and pecans.
4. Whisk simple 3-ingredient dressing and drizzle on top of each salad just before serving.
Diet Notes: SCD-safe (see asterisk), gluten-free