Gorgonzola and Honey Pear en Croute Salad

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  • Total: 1 hr 15 min
  • Prep: 15 min
  • Inactive: 40 min
  • Cook: 20 min
  • Yield: 4 servings
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  1. Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400 degrees F. Lightly grease or line a baking sheet with parchment paper. Beat the egg and water in a small bowl with a fork.
  2. Unfold the pastry sheet on a lightly floured surface. Cut the sheet lengthwise in half. Cut each half into thirds, making a total of 6 pieces. Roll each pastry piece into a (5 x 5-inch) square. Brush the pastry squares with the egg mixture.
  3. Cut the pear halves in half lengthwise. Place 1 pear piece on each pastry square. Top with 1 tablespoon cheese, 2 teaspoons walnuts and 1 teaspoon honey. Fold up the ends to the center and roll up like a jelly roll. Place seam-side down on the baking sheet. Brush with the egg mixture. Cut a 1/2-inch slit in the pastry top.
  4. Bake for 20 minutes or until the pastries are golden. Remove from the baking sheet and cool on a wire rack for 5 minutes. Cut the filled pastries diagonally into bite-size pieces.
  5. Toss the salad greens with the dressing in a large bowl. Arrange the salad on a serving platter and top with the pastry pieces