Ingredients
Dressing:
- 1/3 cup extra-virgin olive oil
- 3 tablespoons pear nectar
- 1 1/2 tablespoons white balsamic vinegar
- 1/2 tablespoon fresh lemon juice
- 1/4 teaspoon Dijon mustard
- Half a 6-ounce ripe red Bartlett pear, peeled, cored and diced
- 1/2 cup coarsely crumbled gorgonzola cheese
- 1/4 teaspoon kosher salt, plus extra for seasoning
- 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
Salad:
- 1 head butter lettuce, cut into 4 wedges
- 1 avocado, halved, pitted, peeled and diced
- 1/2 a large ripe red Bartlett pear, quartered lengthwise, cored and thinly sliced
- 1/3 cup hazelnuts (preferably skinned), toasted and roughly chopped
- 1/3 cup sweetened dried cranberries
Directions
For the dressing: In a blender, blend together the oil, pear nectar, balsamic vinegar, lemon juice, mustard, diced pear, cheese, salt and pepper until smooth.
For the salad: Place the lettuce wedges on 4 salad plates. Arrange the avocado, pear slices, hazelnuts and cranberries around the lettuce. Drizzle with the dressing and serve.
Photo: Butter Lettuce Salad with Gorgonzola and Pear Dressing Recipe
















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By Miss Leina
Mendon, NY
on June 04, 2013
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I loved this salad. And it's great to use a fruit other than apple. The sweetness of the dressing, the creamy and saltiness of the gorganzola is well balanced with the toasted hazelnuts and craisins. I couldn't find peach nectar so I used agave nectar. Absolutely, will make this again. This is refreshing and delicious.
By Cath7822
superior, CO
on June 03, 2013
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It was good but not spectacular. It was very blue cheesy. Of course, if one likes blue cheese/gorgonzola, then this would be good. We added avocado and bacon to the salad.
By SpecialKleibo
Stony Brook, NY
on June 02, 2013
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This salad was SO delicious! I added julienned jicama because I had it in the house. Really nice addition. I might try this with halved red grapes in place of the dried cranberries. Mmmmmmmm....
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