Pear & Gorgonzola Salad with a Mead Vinaigrette

Pear & Gorganzola Salad with a Mead Vinaigrette best paired with Adam Puchta Mead
Pear & Gorganzola Salad with a Mead Vinaigrette best paired with Adam Puchta Mead

Best paired with Adam Puchta Mead

For the dressing:

  • 3/4 cup Adam Puchta Mead
  • 1/4 cup Red Wine Vinegar
  • 3 Tablespoons Lemon Juice
  • 2 Teaspoons Kosher Salt
  • 3/4 Teaspoon Garlic Powder
  • 3/4 Teaspoon Onion Powder
  • Fresh Ground Pepper
  • 1 Cup Olive Oil

Whisk together all the ingredients except the olive oil,

once combined slowly stream in the olive oil constantly whisking.  Cover and place in the fridge until ready to use. Whisk well before using.

For the salad:

  • 4 firm pears
  • 1 Tablespoon Butter, melted
  • 1 Tablespoon Brown Sugar
  • 1 cup Walnuts or Pecans
  • 8 cups Mixed Salad Greens
  • 1/2 cup Gorgonzola Cheese

Preheat the oven to 400°F and line a rimmed baking sheet with aluminum foil or parchment paper.

Cut the pears into wedges and remove the stems and cores. Toss with the melted butter and brown sugar and spread onto prepared baking sheet. Roast for 10-12 minutes, or until just tender. Meanwhile, place the walnuts (or pecans) into a dry skillet over medium heat; toast for 6-8 minutes. Combine your mixed greens and crumbled cheese; when you are ready to serve, add the toasted nuts and roasted pears, while still warm. Toss with dressing, to taste, and serve immediately.

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