Ingredients
- 2 tablespoons honey
- 2 tablespoons lemon juice
- 1 tablespoon shallot, minced
- 1/4 cup olive oil
- 1/2 teaspoon fresh thyme leaves
- 1/4 teaspoon salt
- Freshly-ground black pepper to taste
- 1 firm ripe Anjou pear, sliced
- 4 cups chilled baby arugula - (packed)
- 1/2 cup walnuts or pecans
- 2/3 cup crumbled Gorgonzola cheese
Make it step by step
- Place the honey, lemon juice, shallot, oil, thyme, salt and pepper to taste in a small dish. Stir well. (This can be made several hours ahead and kept at room temperature.)
- To serve, split pear in half lengthwise, core and cut into long thin slices. Toss the pear slices in 1 tablespoon of the vinaigrette; set aside.
- Place the arugula in a large bowl. Add the remaining vinaigrette to the bowl. Gently toss until the leaves are coated. Add walnuts and all but 2 tablespoons of the cheese. Toss to mix. Taste; adjust the seasoning.
- Divide the salad among 4 chilled plates; mound attractively. Arrange the pear slices on the greens and sprinkle with the remaining cheese. Serve immediately.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Sheri Wetherell, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.