The Pear Gorgonzola Salad comes from gorgonzola cheese, Parma ham (a type Italy), as well as rocket for added crunch. This dish can be enjoyed on any occasion due to its simple yet elegant style!
How to choose the best ingredients for Pear Gorgonzola Salad
Gorgonzola cheese: for Gorgonzola cheese, I choose the more delicate version. However, both have a characteristic spicy taste and smell. Mine in this salad cannot replace this cheese with others. It goes perfectly with sweet pear.
Pears: choose ripe pears, preferably half-ripe, but not too soft, because they will break loose in the salad and it will be good if they keep the shape of the stripes.
Parma ham: Parma ham has a distinctive flavor and aroma. Other hams may be similar in appearance, but they cannot replace the original Parma ham. The authentic ham is always packed in one place in Italy. Such a package will always have a characteristic crown, which means that it is the original Parma ham.
Pecan nuts: you can replace pecan nuts with walnuts, although they have different flavors. However, after caramelization in honey and butter, the taste will be similar.
Di Modena balsamic vinegar: the good quality Di Modena balsamic vinegar will contain only two ingredients of the cooked grape must, wine vinegar.
Tips and tricks
- If you add the sauce separately, you can pack this salad for the next day to work for lunch.
- You can also add grilled chicken. Ideally, a stew is made of it.
More inspiration for interesting and healthy salads
Salad with Garlic-Crispy Chicken, Melon, and Pomegranates
Salad with Figs and Gorgonzola Cheese
Salad with Beetroot and Goat Cheese
Pear Gorgonzola Salad
Ingredients
- 2 oz arugula
- 1 1/2 oz gorgonzola cheese
- 2 pears
- 4 slices Parma ham
- handful pecan nuts
- 1 tsp butter
- 1 tsp honey
Dressing:
- 1/2 tsp dijon mustard
- 1 tbsp di modena balsamic vinegar
- 1 tbsp olive oil
Instructions
- Wash and dry the rocket well. Put on a salad bowl.
- Wash the pears, peel and cut the nests in half, and cut into eighths. Put on the rocket.
- Cut the pecans into smaller pieces and roast them in a pan with butter and honey.
- I pour gorgonzola into pieces and put it in a salad bowl.
- Then cool the nuts and sprinkle them on the salad.
- In a cup, mix the honey, balsamic vinegar, and oil. Pour over the salad with the mixed dressing.
- Serve alone or with toasted bread.Bon Appetit!