Pear Salad Recipe
Mesclun greens with sweet roasted Bosc pears, Gorgonzola, walnuts and focaccia croutons with Sherry Vinaigrette.
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Roast the Pears
Preheat the oven to 375°F (190°C). Cut the Bosc pears in half, remove the seeds, and slice them into wedges. Toss the pear wedges with olive oil and a pinch of salt. Spread them on a baking sheet and roast for about 20-25 minutes until tender and slightly caramelized.
- 2
Make the Croutons
While the pears are roasting, cut the focaccia bread into bite-sized cubes. In a skillet, heat 1 tablespoon of olive oil over medium heat and add the focaccia cubes. Toast until golden brown and crispy, about 5-7 minutes, stirring occasionally.
- 3
Prepare the Vinaigrette
In a small bowl, whisk together the honey, sherry vinegar, remaining olive oil, salt, and black pepper until combined.
- 4
Assemble the Salad
In a large bowl, combine the mesclun greens, roasted pears, Gorgonzola cheese, walnuts, and focaccia croutons. Drizzle with the sherry vinaigrette and toss gently to combine.
