Best Grilled Pears With Gorgonzola Walnuts Vinaigrette Salad Recipes

Gorgonzola Pear Salad image

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings (1-1/4 cups dressing).

Number Of Ingredients 10

1/3 cup white wine vinegar
1 can (15 ounces) pear halves, drained
1/2 teaspoon salt
1/3 cup olive oil
6 cups torn mixed salad greens
2 medium pears, chopped
1 medium tomato, seeded and finely chopped
3/4 cup chopped walnuts
1/4 cup crumbled Gorgonzola cheese
Coarsely ground pepper, optional

Steps:

For dressing, in a blender, combine the vinegar, pear halves and salt; cover and process until smooth. While processing, gradually add oil in a steady stream., In a salad bowl, combine the greens, chopped pears, tomato, walnuts and cheese. Drizzle with desired amount of dressing; toss to coat. Serve with pepper if desired. Refrigerate any leftover dressing.

Nutrition Facts :

Grilled Pear Salad with Gorgonzola, Walnuts and Spicy Mustard Vinaigrette image

Provided by Jennifer Daskevich

Time 25m

Number Of Ingredients 13

1 large shallot minced
1 large clove garlic minced
2 teaspoons dijon mustard
2 tablespoons spicy stone ground mustard
2 tablespoons honey
1/4 cup sherry vinegar
3/4 cup olive oil
kosher salt and fresh ground pepper to taste
2 bosc pears
1/4 cup walnut pieces
1/4 cup blue brie such as cambazola
1 tablespoon honey
4 cups arugula

Steps:

1. Clean and oil your grill grate. Turn on and heat to medium high heat.
2. Make the vinaigrette. In a small bowl, whisk together the shallots, garlic, both mustards, 2 tbsp. honey, and vinegar until completely combined. Slowly pour in the olive oil and whisk continuously to emulsify. (Save extra dressing to marinate pork or chicken for the grill).
3. Grill the Pears. Cut pears in half and scoop out the cores. Slice a piece off the skin side so it will lay flat without rolling. Brush with a light oil. Place pears cut-side down on the grill. Cover and cook until heated through and nice grill marks appear, about 10 minutes
4. Meanwhile. . .Toast walnuts in small pan over medium heat on stovetop until toasted, about 5 minutes. Pour walnuts in small bowl and while still warm add blue brie and mix so cheese melts. Add 1 tbsp. honey. Stir lightly to incorporate.
5. Toss arugula very lightly with vinaigrette. Divide onto four plates.
6. When pears are nicely grilled on cut side turn over and divide gorgonzola mixture among pears. Grill for a couple minutes more. Remove pears and place ½ pear on each of the four plates. Drizzle with spicy mustard vinaigrette. Serve warm and enjoy!!

Spinach-Pear Salad With Gorgonzola, Walnuts and Pear Vinaigrette image

Provided by Recipe Junkie

Categories Cheese

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 7

3/4 cup walnut halves, toasted (about 3 ounces)
1 (15 ounce) can s&w california sun pears in light syrup, drained, reserving 1/4 of the syrup
2 teaspoons honey mustard or 2 teaspoons mustard, sweetened with honey to taste
1 teaspoon cider vinegar
1 tablespoon olive oil
8 cups Baby Spinach or 8 cups other tender salad greens
3/4 cup crumbled gorgonzola (about 3 ounces) or 3/4 cup other blue cheese (about 3 ounces)

Steps:

To make pear vinaigrette, combine reserved pear syrup, honey mustard, vinegar, salt and pepper to taste.
Whisk in olive oil.
Just before serving, gently toss together the toasted walnuts, drained pears, pear vinaigrette, spinach and Gorgonzola.