Pear and Gorgonzola Salad with Hazelnuts
A salad doesn’t always have to be a side dish, and it doesn’t always have to be lettuce, tomato and cucumber. How about salad as a meal? My Pear & Gorgonzola Salad with Hazelnuts is made with ripe pears, toasted hazelnuts, creamy Gorgonzola and some bitter greens, this salad has it all – sweet, savory, creamy and crunchy. Served with a tangy vinaigrette and some crusty bread it’s the perfect summer meal.
4-5 Romaine lettuce leaves, roughly chopped
4-5 Radicchio leaves, roughly chopped
5-6 Endive leaves, left whole
4 oz Hazel nuts (a.k.a. Filberts), chopped and toasted
2 ripe pears, sliced
6 oz Gorgonzola cheese, crumbled (or other blue cheese)
In a dry skillet over medium-high heat, toast the hazel nuts until fragrant and lightly golden. Only takes 2-3 minutes. Watch carefully as they will burn very easily. Remove from pan and allow to cool.
On a large platter, arrange the various lettuces in layers, starting with the Romaine, Radicchio, then Endive. Add the pears, chopped hazelnuts and crumbled Gorgonzola. Dress with your favorite vinaigrette and serve immediately.