Recipe courtesy of Debi Mazar and Gabriele Corcos

Raw Beet, Pear and Gorgonzola Salad

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

Salad: 

Dressing:

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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