PEAR, BEET & GORGONZOLA GREEN SALAD RECIPE - (4.3/5)

Pear, Beet & Gorgonzola Green Salad Recipe - (4.3/5) image

Provided by á-10360

Number Of Ingredients 11

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2 peeled beets
4 cups firm Bosc pears, thinly sliced
1 tablespoon lemon juice
4 ounces Gorgonzola or blue cheese, crumbled
1/4 cup extra-virgin olive oil
1/4 cup balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons Dijon mustard
1 large shallot, peeled and chopped
1 (5-ounce) bag spring-greens mix

Steps:

Preheat oven to 350°F. Wash beets, leaving wet, and wrap individually in foil. Arrange beets in roasting pan or on baking sheet; bake 90 minutes or until tender (poke a thin-bladed knife through foil to test). Cool in foil. (To cook on stovetop, place beets in saucepan and cover with water; bring to a boil and cook over medium heat until tender. Cool. This takes less time than baking--45 minutes to an hour.) Dice beets. Toss pears with lemon juice in a small bowl; cover, and refrigerate up to 2 hours. Place diced roasted beets and cheese in 2 separate bowls; cover, and refrigerate up to 2 hours. Combine oil and next 5 ingredients in a bowl, stirring with whisk. Remove pears, beets, and cheese from refrigerator 15 minutes before serving; bring to room temperature. Place greens in a bowl; top with pears, beets, and cheese, and drizzle with vinaigrette.