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Dressing to Compliment Pear & Gorgonzola Salad?

I have a birthday dinner to prepare tomorrow and my husband just informed me he would like pear and gorgonzola in the salad. Because he's the birthday boy I will provide. Do any of you 'hounders have suggestions on a dressing recipe that would compliment this lovely combination? Thank you in advance! :)

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  1. I make a salad much like this, and I feel that especially with a strong flavor like Gorgonzola, the dressing should be light- more to "wet" the greens than anything. I make a Walnut oil and Champagne Vinegar dressing that doesn't overpower the pear, or compete with the Gorg. I eyeball it, but the ratio is probably 3 parts oil to 1 part vinegar, shaken aand tossed with the greens, then plated- the pear and gorg on top.

    1 Reply
    1. re: cheesemonger

      It's even better when you roast the pears in a 500* oven for about 10 minutes on each side, then add any pear juices that have rendered out to the champagne vinaigrette ;-)

    2. and of course, a little salt and black pepper in the dressing...

      2 Replies
      1. re: cheesemonger

        for a similar salad, I use sherry vinegar, a dab of dijon mustard, and a bit of minced shallot. Sometimes raspberry vinegar.

        1. re: cocktailhour

          I also use sherry vinegar, mustard, shallots and like the dressing a touch sweet so add a little honey.

      2. I might try the walnut oil and some golden balsamic vinegar which has a nice sweetness but is also plenty tart. Or maybe hazelnut oil and few toasted hazelnuts sprinkled on top?

        2 Replies
        1. re: Procrastibaker

          Try pear balsamic vinegar, a touch of mustard, and the oil of your choice.

          1. re: Procrastibaker

            I agree... I also have a wonderful Pear Vinegar which would be divine in this salad...

            --Dommy!

          2. Like the balsamic suggestion -- another way to go would be a simple lime-olive oil dressing forgoing vinegar.

            1 Reply
            1. re: bite bite

              Good idea. I use meyer lemon juice and olive oil

            2. How about walnut oil, honey and a little really good quality balsamic?

              1. I remember having a terrific salad similar to this that had a blood orange vinaigrette made with champagne vinegar. It was very delicate, not too sweet, not too tart, not to heavy on the oil. It went well with the pears and blue cheese.

                1. I do a pear and vanilla vinaigrette with a dash of cayenne that everybody loves and is super easy. Use canned pears, white wine vinegar, vanilla, S&P, and cayenne.

                  1. this is often served in jfood land with a bottled dressing. the choice currently is Silver Palate Balamic Splash. Obviously homemade can be individualized, but pear and gorg on a green salad is one of the jfoods' favorites.

                    Nice choice

                    2 Replies
                    1. re: jfood

                      I hate to admit it, but Girard's Light Champagne Vinagrette is pretty darn good - I use it on my chicken/feta or goat cheese/apples/dried cranberries/carmelized walnuts/mache/arugula salad & love it!

                      1. re: torta basilica

                        I've had it with a cane syrup vinaigrette. The ingredients included cane syrup, dijon mustard, balsamic vinegar, garlic, basil, oregano, thyme, cayenne pepper, salt, black pepper, and olive oil. It was divine. The salad also included spiced pecans.