- 3 medium pears, halved and cored
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 6 cups spring mix salad greens
- 2 plum tomatoes, seeded and chopped
- 1 cup crumbled Gorgonzola cheese
- 1/2 cup pecan halves, toasted
- 3/4 cup balsamic vinaigrette
- Place pears in an ungreased 13-in. x 9-in. baking dish. Drizzle with oil and sprinkle with salt. Bake, uncovered, at 400° for 25-30 minutes, basting occasionally with cooking juices.
- In a large salad bowl, combine the greens, tomatoes, cheese and pecans. Drizzle with dressing and toss to coat. Divide among six serving plates; top each with a pear half. Yield: 6 servings.
Originally published as Gorgonzola Pear Salad in Country Woman September/October 2006, p43
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Reviewed Dec. 27, 2013
"What a ht, the pears were just chopped into large chunks, never had the blue cheese but it was very good."