Fall Salad with Pear, Toasted Walnuts, and Gorgonzola

Yes, it has taken quite awhile to get these recipes posted.  Know how March and April are just crazy for tax accountants?  Well, its like that in October for my job.  Sigh. Here we go ….

This is a perfect Fall salad, with the sweetness of the pears, salty and savory flavors from the Gorgonzola, and the toasty crunch of the walnuts.  If you’re looking for a nice salad that you can toss together earlier in the day and dress at the last minute, this is a beauty.  Just one more reason it is perfect for a Kaleidoscope dinner.  🙂


butter lettuce or red leaf lettuce, torn into pieces

1 pear, cored and diced

1/3 cup walnuts roughly chopped


2 TBS olive oil

1 TBS wine vinegar

1 TBS grainy mustard

salt and pepper to taste


1.  Toast walnuts in the oven or in a skillet on the stove until just darkening.

2.  Lightly mix the lettuce, pear, and walnuts in a serving bowl.

3.  Whisk together the olive oil, vinegar, mustard, salt and pepper.  Gently pour dressing over the salad and mix.

4.  Sprinkle lightly with crumbled Gorgonzola cheese.


* Select a nice deep green lettuce for this salad.  Don’t use iceberg or those anemic looking hearts of romaine here; crunch from lettuce just doesn’t belong here.

*  Go easy with the cheese.  Remember, this is about balance.  If there is too much cheese, it gets a mushy feeling when you eat it, and that is not the goal here.

*  For mixing salad dressings, I actually just pour all of the ingredients into a small canning jar, screw on the lid, and shake ‘er on up.  Easy and kinda fun!


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