Gorgonzola Salad Recipe

Prepare produce

Wash and thoroughly dry the mixed salad greens. Halve the cherry tomatoes, thinly slice the cucumber and red onion. If using pear or apple, core and thinly slice.

Toast nuts

In a small dry skillet over medium heat, toast the walnuts or pecans for 3–4 minutes, stirring frequently, until fragrant and lightly browned. Remove from heat and cool.

In a large bowl, combine the dried salad greens, cherry tomatoes, cucumber, red onion, and sliced pear/apple (if using). Sprinkle the crumbled gorgonzola and toasted nuts on top. If adding croutons, add them now.

In a small jar or bowl, combine the balsamic vinegar, Dijon mustard, honey (or maple syrup), minced garlic, salt, and black pepper. Whisk briefly to combine.

Slowly drizzle in the extra-virgin olive oil while whisking constantly (or close jar and shake vigorously) until the dressing is emulsified and slightly thickened. Taste and adjust seasoning with more salt, pepper, or honey as desired.

If not using immediately, store dressing in the refrigerator for up to 5 days and re-whisk or shake before using.

Just before serving, drizzle about 2–3 tablespoons of the balsamic dressing over the salad (or to taste). Toss gently to coat the greens evenly.

Divide salad onto plates or bowls. Add additional crumbled gorgonzola on top if desired.

Add chicken (optional)

If adding grilled chicken: season a 6–8 oz chicken breast with salt and pepper (and optional Italian seasoning). Grill or pan-sear over medium-high heat 5–7 minutes per side (internal temperature 165°F / 74°C). Let rest 5 minutes, then slice thinly and place on top of the dressed salad.

Serve immediately.