Here’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.
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!
- 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
Preheat oven to 390 °F
Halve the pear and remove seeds. Top each half with two slices of gorgonzola.
Bake the pears for 20 to 25 minutes, until the gorgonzola is melted.
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.
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.
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.
Drizzle with a little olive oil and freshly ground pepper to taste. Yield 2 servings.