Gorgonzola Pear Salad

Growing up in Western New York, there are several varieties that are well-suited to the climate of the region. Pears generally thrive in temperate climates with cold winters, which makes Western New York, with its cold winters and moderate summers, suitable for pear cultivation. Drive out into the rural areas of Rochester, New York in any direction and you will see endless pear or apple orchards.

This Gorgonzola Pear Salad recipe probably deserves a more complex title but what it lacks in name creativity it makes up for in complex flavors and ingredients.

The best variety of pear for a salad depends on personal taste preferences and the overall flavor profile you’re aiming for in your salad. However, some pear varieties are commonly recommended for salads due to their texture, sweetness, and flavor. Bosc, Anjou, Asian, and Forelle are the top choices but if you head to the grocery store and aren’t finding these by name, Anjou is the standard green colored pear.

When using pears in salads, it’s often recommended to choose slightly firm but ripe pears to ensure they hold up well in the dish. Additionally, consider complementing the sweetness of the pears with other salad ingredients such as mixed greens, nuts, cheese (like goat cheese or blue cheese), and a vinaigrette dressing for a well-balanced flavor profile.

To make this Pear Salad recipe, start by making your vinaigrette. Add olive oil, apple cider vinegar, maple syrup (or honey), Dijon, and pinch of salt and black pepper to a jar. A pinch of cinnamon and a bit of lemon juice is nice too but optional. Tightly close the lid to the jar and shake well to combine.

To make the salad, place the arugula into a mixing bowl and use some of the dressing to coat the greens. Do not use all of the dressing, save some drizzling over the salad. There is enough dressings to make multiple salads so save it in the fridge for next time.

Evenly distribute the greens over however many plates you need to serve your guests. Add sliced pear, sliced dates, toasted walnuts, and gorgonzola to the top of each salad as neatly as possible. Drizzle the salads with a bit of the leftover dressing.

Gorgonzola is used here but Roquefort, Maytag, and Stilton are excellent options as well. You want a blue cheese variety that is creamy, rich, tangy, savory, salty, nutty, and a bit pungent. Blue cheese is not everyone’s cup of tea, if it is too strong of a flavor then go with Goat Cheese.

Enjoy your Gorgonzola Pear Salad recipe, let us know which pear you think tastes best in this recipe!