Recipe courtesy of Debi Mazar and Gabriele Corcos

Raw Beet, Pear and Gorgonzola Salad

  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: 6 to 8 servings
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Ingredients

Salad: 

1 medium yellow beet, scrubbed well

1 medium red beet, scrubbed well

1 slightly underripe Comice pear

2 to 3 ounces gorgonzola dolce, broken up into small pieces

2 sprigs fresh mint, leaves picked

Dressing:

1/3 cup extra-virgin olive oil

1 lemon, juiced

3 sprigs fresh thyme, leaves picked

1 sprig fresh mint, leaves picked

Salt

Freshly ground pepper

Directions

  1. For the salad: Using a mandoline, slice the beets paper thin and arrange artfully on a platter. Core the pear and slice into thin lengthwise slices with a knife. Arrange the pears in fans on top of the beets. Add the gorgonzola dolce and garnish with whole mint leaves.
  2. For the dressing: Combine the extra-virgin olive oil and lemon juice in a small bowl. Mince the thyme and the mint leaves together and add to the bowl. Season with salt and pepper. Whisk to combine. Dress the salad right before serving.

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