Warm Caramelized Pear Gorgonzola Salad with Glazed Walnuts
An easy, delicious salad with warm honey-caramelized pears, tangy gorgonzola cheese, and delicious candied walnuts.
Course Appetizer, Salad
Keyword christmas, pear, starter, thanksgiving
Dietary Restrictions Gluten-Free
Prep Time 10minutes
Cook Time 6minutes
Total Time 16minutes
2D'Angjou or Bartlett pears
1/4teaspoon kosher salt
1large shallotpeeled and thinly sliced
1 1/2teaspoonswhole grain dijon mustard
1 1/2tablespoonssherry wine vinegar
2 ouncesgorgonzola cheesecrumbled
1/2cup Diamond of California Nut Toppings Original Glazed Walnuts
Peel the pears and slice them into quarters. Use a melon baller to scoop out the seeds. Set aside.
In a medium skillet, melt the butter over medium high heat. Add the pears and cook without touching for 2-3 minutes. Turn the pears to another side and add the shallots. Continue to cook for an additional 2 minutes and flip the pears to the last side. Add the honey and kosher salt, and simmer for an additional 2 minutes—drizzling the pears with the honey butter mixture as it simmers, becomes slightly golden and caramelized, and shallots are soft and translucent. Remove the pears from the pan and set aside.
Add the dijon mustard, black pepper, sherry wine vinegar, olive oil and chopped parsley to the honey-shallot mixture and whisk to combine.
Arrange the kale leaves on individual plates and top each with 2 caramelized pears. Divide the gorgonzola and Diamond Nuts Glazed Walnuts between each of the plates. Drizzle with the honey-shallot dressing. Serve.