Pear & Gorgonzola Harvest Salad

This harvest salad pairs sweet pears, tangy Gorgonzola, and crisp greens with maple-glazed walnuts and a walnut-balsamic vinaigrette for a beautifully balanced, seasonal dish.

Recipe Information

Total Time:

Yield:

12 servings

Ingredients

2 large egg whites

2 tablespoons pure maple syrup

3 teaspoons packed brown sugar, divided

⅛ teaspoon salt

1 cup walnut pieces or halves

¼ cup balsamic vinegar

2 tablespoons walnut oil

1½ teaspoons minced fresh garlic

1½ teaspoons chopped fresh basil

1½ teaspoons chopped fresh oregano

1 small head red Belgian endive, leaves separated

3 cups spring salad mix

1 cup arugula

1 cup baby kale

1 cup watercress, trimmed

2 small ripe red Anjou pears, thinly sliced

1 cup blackberries

3 tablespoons Gorgonzola cheese crumbles

Crostini, for serving

Directions

Preheat oven to 300°F. Line a baking sheet with foil; set aside.
In a large mixing bowl, combine egg whites, maple syrup, 2 teaspoons brown sugar and salt. Add walnuts; toss to coat. Spread nuts on prepared baking sheet. Bake for 10 to 12 minutes or until walnuts are crisp and lightly browned, stirring halfway through. Remove from oven. Stir nuts to release from foil; set aside.
For vinaigrette, in a small bowl, whisk together vinegar, walnut oil, garlic, basil, oregano and remaining 1 teaspoon brown sugar.
In a large serving bowl, toss together Belgian endive, spring salad mix, arugula, kale and watercress. Top with pear slices, blackberries and glazed walnuts; sprinkle with Gorgonzola cheese. Drizzle with vinaigrette and serve with crostini crackers.