Best Mascarpone Gorgonzola And Poached Pear Salad Recipes

HARVEST PEAR & GORGONZOLA SALAD

Steps:

• In a small bowl or jar, combine the apple cider vinegar, Dijon mustard and honey. Season with salt and pepper, and whisk or shake until the honey is dissolved. Add the olive oil and whisk or shake to combine. Season with more salt and pepper to taste. Do Ahead: The vinaigrette can be refrigerated for up to 1 week.
• In a large bowl, combine the radicchio, fennel, greens, pear and walnuts. Season with salt and pepper. Pour in just enough dressing to coat (you might not need it all), and toss gently to coat. Sprinkle the dried cherries and gorgonzola cheese over top. Give the salad one more gentle toss, then serve!

PEAR SALAD WITH GORGONZOLA DRESSING

Steps:

• Divide arugula between 4 plates and top with pears.
• In a medium mixing bowl, combine vinegar, oil, honey, sour cream and yogurt. Fold in Gorgonzola. Drizzle dressing over salad. Garnish each plate with walnuts and serve.

PEAR & GORGONZOLA SALAD

Steps:

• Toast the walnuts in a pan with a small amount of oil over medium heat for 3 minutes, stirring frequently to avoid burning.
• To make the salad dressing, add the olive oil, vinegar, honey, dijon mustard, and oregano to a small mixing bowl. Whisk ingredients together until well combined. Add a squeeze of lemon juice, if desired and salt and pepper to taste.
• Add the lettuce, pear, cheese, walnuts and cranberries to a large salad bowl.
• Top the salad with half the salad dressing. Mix gently to coat the lettuce. If the salad requires more dressing, add a little extra at a time until the desired dressing ratio is reached. Serve immediately.

MASCARPONE, GORGONZOLA AND POACHED PEAR SALAD

Steps:

• The salad leaves (for serving) can be anything you want but rocket and lambs lettuce would be nice.
• The mascarpone needs to be at room temperature and the Gorgonzola cut into 2 cm cubes.
• Cut the chill in half.
• Chop the basil, chives and spring onions and put to one side.
• Thinly pare the zest from the two lemons.
• The pears should be firm cooking pears such as Comice.
• Peel the pears but leave the stalks on and keep them whole.
• You will need a saucepan just large enough to hold the pears.
• Put the chili, rosemary, bay leaf, star anise, cinnamon, cloves, lemon zest and juice, sugar, honey and the red wine into the saucepan.
• Bring to the boil then simmer for 5 minutes.
• Add the pears to the pan and some water ONLY if needed to just cover the pears, bring back to the boil and simmer for about 40 minutes - or until the pears are cooked.
• When you can easily insert a knife through the pears they are done. The cooking time will depend on the size, how ripe the pears are and the variety of pear.
• The liquid should be a spicy syrup.
• When done, remove the pears with a slotted spoon, place gently on a plate to cool - Not the serving plates at the stage.
• Now gently mix the mascarpone and Gorgonzola together and then stir in the basil, chives and spring onions.
• Arrange some salad leaves on 6 serving plates and place a pear on each.
• Add a spoonful of the cheese and a little of the spicy syrup and serve.

PEAR, GORGONZOLA AND MESCLUN SALAD

Steps:

• Peel and core the pears; cut them into thin slices, and toss with the lemon juice. Cover, and refrigerate until needed.
• Crumble the Gorgonzola into small bits; cover and refrigerate until needed.
• To serve, toss the pear, cheese and greens together with as much dressing as desired. Serve immediately.

GORGONZOLA PEAR SALAD

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.

ARUGULA AND PEAR SALAD WITH MASCARPONE AND TOASTED WALNUTS

Steps:

• Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then toast nuts, stirring, until golden, about 2 minutes. Transfer nuts with a slotted spoon to paper towels to drain, then sprinkle with salt to taste. Pour oil into a heatproof measuring cup.
• Stir half of warm toasted walnuts into mascarpone along with 1/8 teaspoon each of salt and pepper.
• Add oil in a slow stream to 1 1/2 tablespoons lemon juice in a bowl, whisking, then whisk in remaining 1/8 teaspoon each of salt and pepper. Cool dressing.
• Halve pear lengthwise and remove core (preferably with a melon-ball cutter), then cut lengthwise into 1/4-inch-thick slices. Arrange slices on 4 plates, to one side, and drizzle with remaining 1/2 tablespoon lemon juice.
• Toss arugula with enough dressing to coat and mound alongside pear. Spoon a dollop of mascarpone mixture onto each plate between salad and pear, then sprinkle salads with remaining toasted walnuts.

GORGONZOLA-PEAR MESCLUN SALAD

Steps:

• Toss pears with lemon juice. In a large bowl, combine greens, cheese, walnuts and pears. Drizzle with vinaigrette and toss to coat. Serve immediately.