Pear salad with gorgonzola, walnuts and arugula
Complexity: easily
Servings: 4
Calories 668, total fat 32 G., saturated fats 8 G., proteins 11 G., carbohydrates 92 G., fiber 8 G., cholesterol 21 mg, sodium 909 mg, sugar 79 G.
“This salad first appeared in Robin Leach’s 1986 cookbook, Lifestyles of the Rich and Famous, and became an instant hit in my restaurants thanks to the pears’ rich flavor, which is concentrated by long, slow cooking. It’s the best way I know to bring out the fruit’s flavor when it’s meant to accompany meat, game, or poultry (like duck with pears), making it look as if the ripe fruit had just arrived from the farm,” explains Chef Jeremiah Tower. “The method involves drying the pears in the oven, which slowly evaporates all the water from the pears without baking them. Try drying apples, pineapple slices, quince, plums, apricots, peaches, and figs in the same way. Grapes, especially Champagne or Zante, are a perfect complement to this salad. Concord also works.” I also love making this salad with ripe white peaches and pink peppercorns, sprinkling them over the fruit and cheese."
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 ripe Komis pears
- 1 tbsp. salt + a pinch
- 1 cup of sugar
- 1 tbsp. freshly squeezed lemon juice
- 1/4 cup walnut oil
- 1 bunch watercress, washed, dried, ends trimmed
- 1 bunch of arugula, washed, dried, stems trimmed
- 1/4 cup fresh basil leaves
- 110 g gorgonzola, crumbled (rind removed)
- 0.5 cups toasted walnuts, coarsely chopped
- 2 tablespoons of orange honey
- 0.5 cups edible flowers, such as sage, eruca flowers, rose petals, or nasturtiums
- Grapes, for serving
We recommend
Cooking the dish according to the recipe:
- Preheat the oven to 150°C (300°F). Cut the pears in half lengthwise. Rub each half with a pinch of salt. Line a baking sheet large enough to accommodate the pears with parchment paper and sprinkle the paper with sugar. The layer should be 0.3 cm thick.
- Place the pear halves cut-side down on the sugar and bake for 1 hour. When the pears are cool enough to handle, core them and slice them crosswise into 0.3 cm thick slices.
- Pour lemon juice into a salad bowl and toss with salt and pepper, then stir in the oil. Arrange the pear slices, 1 pear per plate, in a single layer in the center of the plate, leaving an 8 cm (3 in) opening in the middle for the salad. Sprinkle the pears with cheese, then walnuts, and drizzle with honey.
- Place the watercress, arugula, and basil in a salad bowl and toss with the dressing. Arrange the salad in the center of the pears. Garnish with flowers.
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