Pears & Gorgonzola Recipe

Place thinly sliced shallots in a heatproof jar or bowl.

In a small saucepan combine apple cider vinegar, water, sugar, salt, and peppercorns. Bring to a gentle simmer over medium heat, stirring until sugar dissolves (about 2–3 minutes).

Pour the hot pickling liquid over the sliced shallots, pressing to submerge. Let cool to room temperature, then cover and refrigerate for at least 30 minutes (preferably 1 hour) before using. Keeps up to 2 weeks.

In a small bowl or jar whisk together white wine vinegar, honey, Dijon mustard, salt, and pepper until smooth.

Slowly whisk in the olive oil until emulsified, or shake vigorously in a lidded jar. Taste and adjust seasoning — add a little more honey for sweetness or 1/2 tsp more vinegar for brightness. Set aside.

Toast walnuts: place walnuts in a dry skillet over medium heat and cook, stirring frequently, until fragrant and slightly browned, 3–5 minutes. Remove from heat and let cool.

Core and slice the pears: halve each pear lengthwise, remove core with a small spoon, then thinly slice each half into 1/4" slices. To prevent browning if not using immediately, brush lightly with a squeeze of lemon (optional).

In a large bowl, combine the mixed salad greens and about two-thirds of the pickled shallots (reserve the rest to garnish). Toss gently to combine.

Drizzle about half of the honey vinaigrette over the greens (you can add more to taste) and toss lightly to coat. The salad should be lightly dressed; add more vinaigrette as desired.

Arrange pear slices on top of the dressed greens. Scatter crumbled Gorgonzola, toasted walnuts, and the remaining pickled shallots over the salad.

Finish with a light grinding of black pepper and, if desired, a small drizzle of honey for extra shine and sweetness. Serve immediately.