Name: Spinach Salad with Gorgonzola and Pear
Total time: 25 min
Yield: Serves 4
Ingredients: 1 ripe Anjou pear, halved and cored; 3 tablespoons red wine vinegar; 1 tablespoon minced shallot; 1 teaspoon Dijon mustard; 1 teaspoon packed brown sugar; Salt and pepper; 1/4 cup canola oil; 1 tablespoon lemon juice; 8 ounces (8 cups) baby spinach; 3 ounces Gorgonzola cheese, crumbled (3/4 cup); 1/2 cup walnuts, toasted and chopped coarse; 1/4 cup pomegranate seeds

Why This Recipe Works

To maximize the pear’s punch, we blend half a pear into a vinaigrette made from red wine vinegar, Dijon mustard, oil, shallot, a touch of brown sugar, and lemon juice, giving it unique body and flavor. Fully coating the leaves with fat via a thorough toss in the dressing helps disperse the pear’s flavor throughout the salad. Crumbled Gorgonzola, toasted walnuts, and ripe pomegranate seeds add saltiness, earthy crunch, and fruity balance.

Before You Begin

To make a smooth dressing, be sure the pear is completely ripe. Make sure to use baby, not curly, spinach here.

Instructions

Cut 1 pear half into large chunks and place in food processor. Add vinegar, shallot, mustard, sugar, 1/4 teaspoon salt, and 1/4 teaspoon pepper and process until smooth, about 15 seconds. With processor running, slowly pour in oil and process until emulsified, about 30 seconds.

Thinly slice remaining pear half crosswise, toss with lemon juice, and set aside. Toss spinach and 1/2 cup dressing together in large bowl. Season with salt and pepper to taste. Divide salad among individual plates and top each with Gorgonzola, walnuts, pomegranate seeds, and sliced pear. Drizzle remaining 1/4 cup dressing over top. Serve.