Chicken Gorgonzola Pear Salad Recipes

CHICKEN, GORGONZOLA, PEAR, AND WALNUT SALAD

Steps:

• If roasting the pears, cut into wedges leaving skin on, and cutting out the core.
• Place on a baking sheet in a preheated 350 degree oven and cook about 15 minutes or until fork tender.
• Divide the salad greens onto four individual plates.
• Place the chicken, walnuts, pears, onions, and gorgonzola cheese on top of the greens.
• To make the dressing, mix the vinegar in a bowl with salt and pepper until the salt dissolves.
• Then beat in the oil by droplets, whisking constantly.
• Taste and adjust the seasonings.
• Drizzle the dressing onto each plate and serve immediately.
• For The Candied Walnuts: Preheat the oven to 350 degrees F.
• Place the walnuts on a baking sheet and bake about 5 minutes.
• Sprinkle on the sugar and toss with the walnuts to coat.
• Add a teaspoon or two of water and toss again.
• Bake another 3 or 4 minutes until the walnuts are crisp and lightly browned.
• Coarsely chop and cool.

GORGONZOLA AND PEAR SALAD WITH HONEY DIJON DRESSING

Steps:

• Place lettuce on serving platter. Top with tuna, cheese, walnuts and pear slices.
• Drizzle Dijon dressing over salad.

PEAR & GORGONZOLA SALAD

Steps:

• To make Vinaigrette------------------.
• Mix vinegar, salt, mustard in a blender or food processor.
• Very slowly pour in the oil while processor is on.
• Process until an emulsion forms.
• Taste and adjust seasoning.
• Add shallots& pepper.
• Best to make it fresh but may be stored for a few days in the fridge.
• ---Salad-----------------------.
• Toss greens with most of the vinaigrette.
• Divide among 4 plates.
• Decorate with pear slices and crumbled cheese.
• Coarsely chop the walnuts and put on top of salad.
• Drizzle the last of the vinaigrette over top.

GORGONZOLA PEAR SALAD

Steps:

• For dressing, in a blender, combine the vinegar, pear halves and salt; cover and process until smooth. While processing, gradually add oil in a steady stream., In a salad bowl, combine the greens, chopped pears, tomato, walnuts and cheese. Drizzle with desired amount of dressing; toss to coat. Serve with pepper if desired. Refrigerate any leftover dressing.

CHICKEN, GORGONZOLA, & PEAR SALAD

Steps:

• In a bowl, whisk together olive oil, vinegar, mustard, salt, and pepper to taste.
• Add chicken, walnuts, and Gorgonzola cheese and toss lightly.
• Place greens on individual salad plates.
• Arrange sliced pears in fan shape along one side on top of greens.
• With slotted spoon, divide the chicken mixture equally among plates.
• Drizzle any dressing remaining in bowl over pears and greens.

GORGONZOLA PEAR TOSSED SALAD

Steps:

• Preheat oven to 400°. Place pears in an ungreased 13x9-in. baking dish. Drizzle with oil and sprinkle with salt. Bake, uncovered, 25-30 minutes, basting occasionally with cooking juices., In a large salad bowl, combine greens, tomatoes, cheese and pecans. Drizzle with dressing and toss to coat. Divide among 12 serving plates; top each with two pear pieces.

PEAR SALAD I

Steps:

• Preheat the oven's broiler. Arrange pear slices in a single layer on a baking sheet. Broil until nicely browned, 3 to 5 minutes. Set aside to cool.
• Pour port wine into a saucepan. Bring to a boil, and cook until the wine is reduced by 1/2. Remove from the heat and cool. Pour the cooled wine into a blender or food processor, and add the shallots, garlic, mustard, and vinegar. Puree until smooth.
• Divide the salad greens evenly between four serving plates. Arrange some of the broiled pear slices over each pile of greens. Sprinkle with Gorgonzola cheese. Drizzle dressing over each plate, then sprinkle with walnuts. If you like, this can also be made in one large bowl instead of individual servings.