Francesca Recipe
Wild greens, green apples, pears, gorgonzola, candied pistachios, balsamic
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Ingredients
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Salad
Balsamic Vinaigrette
Method
Salad
- 1
Prepare fruit
Wash the green apple and pear thoroughly. Core the apple and pear, then thinly slice them (about 1/8 inch / 3 mm). Immediately toss the slices with 1 tablespoon lemon juice in a bowl to prevent browning and to add brightness.
- 2
Toast candied pistachios (optional)
If the candied pistachios are soft or you want extra crunch, heat a small dry skillet over medium heat and toast the pistachios, stirring, for 1–2 minutes until fragrant. Let cool slightly, then roughly chop if whole.
- 3
Assemble greens
Place the mixed wild greens in a large salad bowl. Season with the coarse sea salt and freshly ground black pepper and toss gently to combine.
- 4
Add fruit and cheese
Add the lemon-tossed apple and pear slices to the greens. Crumble the Gorgonzola over the salad in small clusters so each bite gets some cheese.
- 5
Finish with pistachios
Scatter the candied pistachios over the top, reserving a small handful for garnish if plating individually.
- 6
Dress and toss
Pour the prepared balsamic vinaigrette (see below) over the salad a little at a time — start with half, gently toss to coat, then add more to taste (you will likely use 2–3 tablespoons). Taste and adjust seasoning with additional salt or pepper if needed.
- 7
Plate
Divide the salad among 2–4 plates (depending on portion size), garnish with reserved pistachios and a light drizzle of aged balsamic if desired, and serve immediately.
Balsamic Vinaigrette
- 8
Mix base
Combine the balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl or jar. Whisk or shake until mustard and honey are fully incorporated.
- 9
- 10
Store
Use immediately or store in a sealed container in the refrigerator for up to 5 days. Bring to room temperature and shake before using if chilled.