Insalata Di Pere (gf) Recipe

Name: Basilico | Ristorante Italianos Insalata Di Pere (GF) Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 each ripe pears (Bosc or Anjou), firm but ripe; 4 cups fresh arugula, washed and spun dry; 3 oz gorgonzola (crumbled); 2 oz mascarpone; 1 oz walnuts, toasted and roughly chopped; 1 tsp freshly ground black pepper; 3 tbsp extra-virgin olive oil (EVOO); 2 tbsp fresh lemon juice (about 1 lemon); 1 tbsp honey (mild, e.g., wildflower or clover); 1 tsp salt; 1 tsp water (to loosen dressing if needed)

Inspired by Basilico | Ristorante Italiano

Time20m

Serves4

Fresh pear over mixed gorgonzola and mascarapone, fresh arugula dressed with lemon juice and evoo; finished with walnuts and honey.

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Ingredients

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Salad

2 each ripe pears (Bosc or Anjou), firm but ripe

4 cups fresh arugula, washed and spun dry

3 oz gorgonzola (crumbled)

2 oz mascarpone

1 oz walnuts, toasted and roughly chopped

1 tsp freshly ground black pepper

Dressing & Finish

3 tbsp extra-virgin olive oil (EVOO)

2 tbsp fresh lemon juice (about 1 lemon)

1 tbsp honey (mild, e.g., wildflower or clover)

1 tsp Celtic sea salt

1 tsp water (to loosen dressing if needed)

Method

Salad

Prepare pears

Rinse pears under cold water, then pat dry. Slice each pear lengthwise into 6–8 thin slices, leaving the stem on if desired for presentation. Remove seeds and core with a small paring knife or melon baller.

Prepare greens

If not already done, wash arugula thoroughly and spin dry in a salad spinner or pat dry with clean towels. Place the arugula in a large mixing bowl and set aside.

Cheese mixture

In a small bowl, combine the crumbled gorgonzola and mascarpone. Use a fork to gently mash until slightly blended but still with some texture — this creates a creamy, tangy base. Taste and adjust: if the mix is very sharp, add a little more mascarpone (½ tbsp) to mellow.

Toast walnuts

Heat a small dry skillet over medium heat. Add the walnuts and toast, stirring frequently, for 2–3 minutes until fragrant and slightly darker. Remove from heat and roughly chop while warm to release more aroma.

Dressing & Finish

Make dressing

In a small jar or bowl, combine the fresh lemon juice, extra-virgin olive oil, honey, and salt. Whisk or shake vigorously until emulsified. Taste and adjust: add up to 1 tsp water to loosen if too thick, or a pinch more salt or ½ tsp honey to balance acidity and sweetness.

Dress greens

Pour about two-thirds of the dressing over the arugula and toss gently with tongs until the leaves are lightly coated. Reserve the remaining dressing for finishing the plated salad.

Assemble plates

Divide the dressed arugula among 4 appetizer plates (about 1 cup arugula per plate). Neatly fan or layer pear slices over the greens. Place small dollops of the gorgonzola-mascarpone mixture across each salad (about ¾ oz cheese mix per plate), using a spoon to create quenelles or rough mounds.

Finish

Scatter the toasted walnut pieces over each salad. Drizzle the reserved dressing sparingly around the pears, then finish with a light drizzle of honey (about ¾ tsp per plate) for added shine and sweetness. Grind fresh black pepper over each plate and, if desired, a light pinch of sea salt.

Serve

Serve immediately so the arugula remains crisp and pears keep their texture. Leftovers: store components separately (dressing in a jar, cheese mix and walnuts refrigerated) and assemble just before serving.