Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad
Dressing
Method
Dressing
- 1
Make the dressing
In a small bowl or jar, combine white wine vinegar, honey, Dijon mustard, and lemon juice. Whisk or shake to combine. Slowly drizzle in the extra-virgin olive oil while whisking (or add to jar and shake vigorously) until the dressing emulsifies and thickens slightly. Season with 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Taste and adjust sweetness or acidity if desired. Set aside.
Salad components
- 2
Toast walnuts
Place walnuts in a dry skillet over medium heat. Toast, stirring frequently, for 3–5 minutes until fragrant and lightly browned. Remove from heat and let cool on a plate (toss once while cooling to stop cooking).
- 3
Prepare pears
Wash pears, then core and thinly slice. For presentation, cut pear in half lengthwise, remove core with a small spoon or melon baller, then slice each half into 6–8 thin slices. If pears are ripe and prone to browning, toss slices immediately in a squeeze of the lemon juice measured for the dressing (use up to the full 1 tsp if desired) or keep them briefly submerged in a bowl of lightly acidulated water, then pat dry.
- 4
Assemble salad
Place 5 cups of baby field greens in a large salad bowl or divide among plates. Scatter the thinly sliced pears evenly over the greens. Sprinkle the thinly sliced red onion over the salad. Crumble 3 oz Gorgonzola evenly across the salad. Add the cooled toasted walnuts on top.
- 5
Dress and finish
Drizzle the prepared dressing over the salads — about half for a light coating, more to taste — then gently toss or lift the greens to combine, taking care not to overwork and bruise the leaves. Season with 1 tsp sea salt (or to taste) and 1 tsp freshly cracked black pepper, distributing evenly (you may prefer to use less salt if your Gorgonzola is very salty). Serve immediately.