Asian pear and gorgonzola salad with pomegranate vinaigrette

Name: Asian pear and gorgonzola salad with pomegranate vinaigrette
Total time: 45 min
Yield: 20 servings
Ingredients: 240 g baby spinach leaves; 2 asian pear; 164 g pomegranate seeds; 56.5 g gorgonzola; 123 g pistachios; 3 Tbsps red wine vinegar; 0.5 tsps sugar; 2 shallot; 108 ml extra virgin olive oil; 20 servings kosher salt

A refreshing Asian-inspired salad featuring crisp Asian pears, tangy Gorgonzola cheese, and a vibrant pomegranate vinaigrette. This gluten-free and lacto-ovo vegetarian dish is packed with vitamins and minerals. Perfect for a light meal or as a side dish for a special occasion.

Ingredients

baby spinach leaves

240 g

asian pear

pomegranate seeds

164 g

gorgonzola

56.5 g

pistachios

123 g

red wine vinegar

3 Tbsps

sugar

0.5 tsps

shallot

extra virgin olive oil

108 ml

kosher salt

20 servings

Method

Prepare Vinaigrette. In a small sauce pan or skillet, heat olive oil on low.
Add shallots and cook until softenedabout 2-3 minutes.
Remove from heat and cool.
Place pomegranate seeds in a small bowl. Using a fork, crush the seeds to allow the juices to come out.
Add shallots, sugar, and red wine vinegar. Slowly whisk in the olive oil from the shallots until fully incorporated. Season with salt and pepper to taste.
Arrange the greens onto a large platter.
Place the pears over the greens and sprinkle the pomegranate seeds, pistachios, and gorgonzola on top.
Drizzle the vinaigrette over the salad and serve immediately.

Nutrition:

77 kcal

Carbs

7 g

Fat

4 g

Protein

2 g

Share recipe: