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Name: Pear-Gorgonzola Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 1/2 cup fresh raspberries; 1/4 cup white vinegar; 1/4 cup Corn oil; 2 Bartlett pears; 2 tablespoons lemon or lime juice; 1/2 pound salad greens (about 6 cups); 4 ounces Gorgonzola cheese crumbled (about 1/2 cup); 8 pecan halves

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INGREDIENTS

1/2 cup fresh raspberries
1/4 cup white vinegar
1/4 cup Corn oil
2 Bartlett pears
2 tablespoons lemon or lime juice
1/2 pound salad greens ; (about 6 cups)
4 ounces Gorgonzola cheese ; crumbled (about 1/2 cup)
8 pecan halves

Servings

INSTRUCTIONS

1. Set aside 4 raspberries. In a small bowl, combine remaining raspberries and vinegar.

2. Mash raspberries using the back of a large spoon. Let mixture stand at room temperature for 30 minutes.

3. Place a fine mesh sieve over a small bowl. Strain raspberry mixture through the sieve, pressing with the back of a spoon to extract as much liquid as possible; discard solids.

4. Whisk oil into raspberry mixture in a slow, steady stream. Cover and chill vinaigrette until ready to serve.

5. Peel pears, cut in half lengthwise. Cut out core; trim ends.

6. Cut each pear half lengthwise into 4 slices. Using a pastry brush, coat pears completely with lemon juice. Divide greens evenly among 4 salad plates.

7. Toss pecans in a skillet with a little oil; add pears and saute until heated through but still firm. Transfer pears and pecans to salad plates.

8. Sprinkle each salad evenly with cheese; place a reserved raspberry on each salad. Stir vinaigrette; drizzle over each salad.

NOTES

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Pear-Gorgonzola Salad

1/2 cup fresh raspberries
1/4 cup white vinegar
1/4 cup Corn oil
2 Bartlett pears
2 tablespoons lemon or lime juice
1/2 pound salad greens (about 6 cups)
4 ounces Gorgonzola cheese crumbled (about 1/2 cup)
8 pecan halves

1.  Set aside 4 raspberries.  In a small bowl, combine remaining raspberries and vinegar.

2.  Mash raspberries using the back of a large spoon.  Let mixture stand at room temperature for 30 minutes.

3.  Place a fine mesh sieve over a small bowl.  Strain raspberry mixture through the sieve, pressing with the back of a spoon to extract as much liquid as possible; discard solids.

4.  Whisk oil into raspberry mixture in a slow, steady stream.  Cover and chill vinaigrette until ready to serve.

5.  Peel pears, cut in half lengthwise.  Cut out core; trim ends.

6.  Cut each pear half lengthwise into 4 slices.  Using a pastry brush, coat pears completely with lemon juice.  Divide greens evenly among 4 salad plates.

7.  Toss pecans in a skillet with a little oil; add pears and saute until heated through but still firm.  Transfer pears and pecans to salad plates.

8.  Sprinkle each salad evenly with cheese; place a reserved raspberry on each salad.  Stir vinaigrette; drizzle over each salad.

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Nutrition

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Serving Size: 1 Serving (235g)
Recipe Makes: 4 Servings

Calories: 321
Calories from Fat: 224 (70%)

Amt Per Serving		% DV

	Total Fat 24.8g	33 %
	Saturated Fat 7.3g	37 %
	Monounsaturated Fat 7.6g
	Polyunsanturated Fat 8.6g
Cholesterol 21.3mg		7 %
Sodium 412.8mg		14 %
Potassium 344.6mg		9 %
Total Carbohydrate 19.5g		6 %
	Dietary Fiber 4.9g	20 %
	Sugars, other 14.6g
Protein 7.8g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 321

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