Asian Pear and Gorgonzola Salad With Pomegranate Vinaigrette

Asian Pear and Gorgonzola Salad With Pomegranate Vinaigrette is a hor d'oeuvre that serves 20. One portion of this dish contains approximately 2g of protein, 5g of fat, and a total of 78 calories. For 55 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe from Foodista requires pomegranate seeds, extra virgin olive oil, pomegranate seeds, and red wine vinegar. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. 3 people have tried and liked this recipe. It is an inexpensive recipe for fans of Asian food. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 66%, this dish is solid. If you like this recipe, you might also like recipes such as Pear and Pomegranate Salad with Gorgonzolan and Champagne Vinaigrette, Pomegranate, Pear and Gorgonzola Salad, and Radicchio, Pear, Gorgonzola, Pomegranate, and Walnut Salad.

Servings: 20

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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.

 

Step by step:

1. Prepare Vinaigrette. In a small sauce pan or skillet, heat olive oil on low.

2. Add shallots and cook until softenedabout 2-3 minutes.

3. Remove from heat and cool.

4. Place pomegranate seeds in a small bowl. Using a fork, crush the seeds to allow the juices to come out.

5. 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.

6. Arrange the greens onto a large platter.

7. Place the pears over the greens and sprinkle the pomegranate seeds, pistachios, and gorgonzola on top.

8. Drizzle the vinaigrette over the salad and serve immediately.

Nutrition Information:

covered percent of daily need