Pear, Gorgonzola, Pistachio and Spinach Salad
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Sweet and tangy notes run throughout this delightful salad creating a magnificent symphony in your mouth.
- Prep time
- 10 mins
- Cook time
- 5 mins
- Yield
- 4 servings
Ingredients
For the caramelized pears
- 4 Bosc pears (peeled, cored and cut lengthwise into 8 slices)
- 2 Tbsp salted butter
- 1 tsp cinnamon
- 1 Tbsp sugar
For the vinaigrette
- 1/2 cup olive oil
- 1/4 cup, plus 2 Tbsp champagne vinegar
- 1 tsp brown sugar
- 1/4 tsp kosher salt
- 1/8 tsp ground black pepper
For the spinach salad
- 1 - 6 oz. package heirloom red spinach
- 1/4 cup gorgonzola (crumbled)
- 1/4 cup Kalamata olives (pitted and cut lengthwise in quarters)
- 2 Tbsp pistachios (finely chopped)
Instructions
- In a large, non-stick skillet, melt butter on high. Add pears and cook till slightly brown (about 2 minutes). Sprinkle cinnamon/sugar all over and carefully toss without breaking pears. Cook till sides are caramelized. Immediately transfer to a plate to cool.
- Combine all of the vinaigrette ingredients and whisk till emulsified. Set aside.
- To plate, spread spinach leaves on the bottom of serving dish. Top with pears, gorgonzola, olives, and pistachios. Drizzle with dressing and enjoy!
