Gem Lettuces Recipe

Prep and Poach

Peel, halve lengthwise and core 2 pears. In a medium saucepan combine 2 cups white wine (or water + 1 tbsp white wine vinegar), 1/4 cup granulated sugar, 1 sliced lemon, and the vanilla pod or 1 tsp vanilla extract if using. Bring to a gentle simmer, then add the pear halves. Poach at a low simmer until pears are tender when pierced with a knife, about 10–12 minutes depending on ripeness.

Remove pears from poaching liquid to cool on a rack. Reserve 1/4 cup of the strained poaching liquid to whisk into the pear vinaigrette if desired for extra pear flavor. Once cool, slice pears thinly (about 1/4 inch) for plating.

Line a baking sheet with parchment. In a medium nonstick skillet over medium heat melt 1 tbsp unsalted butter. Add 1 cup walnut halves and 1/4 cup granulated sugar. Stir constantly as the sugar melts and coats the nuts, about 3–5 minutes. Watch carefully to avoid burning; reduce heat if sugar colors too quickly.

When nuts are evenly glossy and sugar has melted, immediately transfer them to the prepared baking sheet and spread into a single layer. Sprinkle with a light pinch (about 1/8 tsp) of salt while still warm. Let cool completely then break into bite-sized pieces. Yield about 3 oz candied walnuts.

In a blender or small food processor combine 1/2 peeled chopped ripe pear, 1 tbsp white wine vinegar, 1 tsp honey, 1/2 tsp Dijon mustard, 1/2 tsp lemon juice, 1/4 tsp salt and 1/4 tsp black pepper. Blend until smooth.

With the motor running, slowly stream in 3 tbsp extra-virgin olive oil until the vinaigrette emulsifies and reaches a slightly thickened, pourable consistency. Taste and adjust seasoning. If desired, whisk in 1–2 tbsp reserved cold poaching liquid for additional pear aroma. Makes about 3/4 cup.

In a small bowl, mash 3 oz crumbled gorgonzola with 3 tbsp sour cream until smooth. Stir in 2 tbsp heavy cream to loosen and create a pourable cream. Add 1 tsp lemon juice, 1 tsp freshly ground black pepper and 1/4 tsp salt. Whisk until homogenous and taste; adjust cream or sour cream to reach desired thickness. Keep chilled until ready to plate.

Wash and thoroughly dry 6 gem lettuces. Halve lengthwise and place 1 halved lettuce on each of 6 plates, cut side up (two halves per plate may be used if small).

Lightly dress each lettuce with about 1–2 tbsp pear vinaigrette. Use just enough to coat leaves without wilting (reserve any extra vinaigrette).

Arrange 3–4 thin slices of poached pear over each lettuce. Scatter about 1/2 oz candied walnuts per plate (roughly 1–2 tbsp), and sprinkle about 3/4 oz gorgonzola crumbles over each salad.

Drizzle about 1 tbsp gorgonzola cream over each salad in a thin ribbon or dot the cream and lightly swirl with a spoon for visual appeal.

Finish with a sprinkle of the chopped fine herb mix (about 1 tsp per plate), a small pinch of flaky sea salt, and a grind of black pepper. Serve immediately so lettuces remain crisp.