Insalata Di Pere Recipe
roasted pears | baby lettuces | seedless red grapes | gorgonzola | pecans | pomegranate dressing
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 Base
Toppings
Dressing
Method
Preparing Roasted Pears
- 1
Roast the Pears
Preheat the oven to 375°F (190°C). Cut the pears in half, remove the core, and slice them into wedges. Place them on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 20-25 minutes or until tender and golden brown.
Preparing the Salad
- 2
Assemble the Salad
In a large bowl, combine the baby lettuces and seedless red grapes. Once the pears are roasted and slightly cooled, add them to the bowl.
- 3
Add Toppings
Sprinkle the gorgonzola cheese and pecans over the salad mixture.
Making the Dressing
- 4
Prepare the Pomegranate Dressing
In a small bowl, whisk together the pomegranate juice, olive oil, honey, salt, and black pepper until well combined. Adjust seasoning to taste.
Serving the Salad
- 5
Dress and Serve
Drizzle the pomegranate dressing over the salad just before serving and toss gently to coat. Serve immediately.
