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Pear, Gorgonzola, and Mesclun Salad

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BY Mark Bittman

PUBLISHED October 17, 2024

Dress with bottled dressing if you must, but I prefer extra virgin olive oil and sherry or balsamic vinegar, or a homemade vinaigrette.

 

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Pear, Gorgonzola, and Mesclun Salad

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Makes 12 servings 1x

Time 15 minutes

Units Scale

Ingredients

  • 4 large pears, about 2 pounds
  • 1 tablespoon lemon juice
  • 6 ounces Gorgonzola or other creamy blue cheese
  • 12 cups mixed greens, washed, dried and torn into bite-size pieces
  • 1 to 1 1/2 cups any Vinaigrette

Instructions

  1. Peel and core the pears; cut them into thin slices, and toss with the lemon juice. Cover, and refrigerate until needed.

  2. Crumble the Gorgonzola into small bits; cover and refrigerate until needed.

  3. To serve, toss the pear, cheese and greens together with as much dressing as desired. Serve right away.

— Recipe from the New York Times: The Minimalist: Give Thanks in Three Hours from Scratch

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