Bella Elena Recipe

Preheat a small dry skillet over medium heat. Add the walnuts and toast, stirring frequently, until fragrant and just beginning to brown at the edges, about 4–5 minutes. Remove from heat and transfer to a plate to cool so they stop cooking in the residual heat.

Combine and Emulsify

In a small bowl or jar, add the grated fresh ginger, lemon juice, honey, Dijon mustard, and apple cider vinegar. Whisk briefly to combine. Slowly stream in the extra-virgin olive oil while whisking continuously (or put the lid on the jar and shake vigorously) until the dressing emulsifies and becomes slightly thickened.

Season the dressing with the sea salt and freshly ground black pepper, taste, and adjust balance: add a little more honey if too tart, more lemon if too mild, or a pinch more salt if it tastes flat.

Place the mixed greens in a large bowl and gently toss to loosen and aerate them.

Add the thinly sliced d'Anjou pears to the greens. If you prefer, toss pears in a teaspoon of lemon juice first to prevent browning; gently mix so the slices don't break.

Drizzle about 2 tablespoons of the ginger-lemon dressing over the greens and pears, then gently toss to coat evenly. Add more dressing a tablespoon at a time if needed, but avoid overdressing—the salad should be lightly coated.

Scatter the toasted walnuts over the dressed salad, then crumble the gorgonzola cheese on top in small clusters so each bite gets some cheese.

Finish with a light grating of lemon zest over the top if using. Serve immediately on chilled plates to keep greens crisp.