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Grilled Gorgonzola Pear Salad

I served this at a recent dinner party. The contrast in flavors and textures and the beautiful presentation were a great way to start the evening. —Jennifer Daskevich, Los Angeles, California
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 5 tablespoons olive oil
  • 2 tablespoons sherry vinegar
  • 1 tablespoon honey
  • 1 tablespoon stone-ground mustard
  • 1 teaspoon Dijon mustard
  • 1 teaspoon chopped shallot
  • 1 small garlic clove, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • SALAD:
  • 1/4 cup crumbled Gorgonzola cheese
  • 1/4 cup chopped walnuts
  • 1 tablespoon honey
  • 2 medium pears, halved and cored
  • 1 teaspoon olive oil
  • 4 cups fresh arugula


  • Whisk the first nine ingredients. In another bowl, combine cheese, walnuts and honey until blended. Set aside vinaigrette and cheese mixture.
  • Brush pear halves with oil. Place pear halves, cut sides down, on an oiled grill rack over medium heat. Grill, covered, 4 minutes. Turn; fill with Gorgonzola mixture. Grill, covered, until pears are lightly browned, 4-6 minutes longer.
  • Drizzle vinaigrette over arugula; toss to coat. Divide between four salad plates; top with pear halves.
Nutrition Facts
1 serving: 332 calories, 26g fat (5g saturated fat), 6mg cholesterol, 358mg sodium, 25g carbohydrate (18g sugars, 4g fiber), 4g protein.

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