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You are here: Home / Recipes / Dinner / Pear and Gorgonzola salad with rye berries and lemon-roasted nuts

Pear and Gorgonzola salad with rye berries and lemon-roasted nuts

05/06/2014 by Julie Karla Leave a Comment

Pear and gorgonzola salad recipeHere’s a very satiating  pear and gorgonzola salad. My version is also a salad with rye berries, which we eat a lot in Denmark. It’s a great side dish, but could also be served as a starter or even a main course, if you double the recipe.

Pear and gorgonzola salad – the ultimate combo!

The combination of gorgonzola and pear works just perfect, and I suggest using the best seasonal salad available. The lemon-roasted nuts are also amazing in itself and can easily be used in  other dishes as well for example in desserts.Organic Graider

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Pear and Gorgonzola salad with rye berries and lemon-roasted nuts

The best Pear and Gorgonzola salad with rye berries that is a sure crowdpleaser!

Course Salad, Side Dish
Cuisine Nordic
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people
Author Julie Karla

Ingredients

  • 1 pear
  • 2 good slices of gorgonzola
  • 0.4 cup cooked pearl rye / “rye berries.”
  • 2 large handfuls of mixed lettuce
  • olive oil
  • freshly ground pepper

Lemon roasted nuts

  • 1 handful of walnuts and almonds
  • 1 tsp. acacia honey
  • 1 tsp. finely grated lemon zest
  • 1 tsp. butter

Instructions

  1. Preheat oven to 390 °F
  2. Halve the pear and remove seeds. Top each half with two slices of gorgonzola.
  3. Bake the pears for 20 to 25 minutes, until the gorgonzola is melted.
  4. In a heated pan, melt butter and sauté walnuts and almonds, lemon zest and add the honey and cook until the mixture begins to caramelize.
  5. Prepare the rinsed and dried lettuce by tearing into bite size pieces and place evenly over two plates. Hint: if you do not have a lettuce spinner, lay the leaves of the lettuce on a clean kitchen towel, cover completely with the same size of another clean kitchen towel.
  6. Place the half pear with melted gorgonzola on top of the lettuce on each salad base and sprinkle with pearl rye and lemon-roasted nuts.
  7. Drizzle with a little olive oil and freshly ground pepper to taste. Yield 2 servings.

Peat and gorgonzola salad recipe

Norway Tromsø Area| Nature photography | www.karlasnordickitchen.com

A summer day in the legendary misty mountains of Northern Norway near Tromsø

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Filed Under: Dinner, Lunch, Recipes, Salads

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Welcome to Karla's Nordic Kitchen. Copenhagen based food blogger hoping to inspire with a blog full of easy healthy recipes - all with a Nordic twist! Read More...

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