Radicchio, Pear, Gorgonzola, Pomegranate, and Walnut Salad
Radicchio, Pear, Gorgonzola, Pomegranate, and Walnut Salad is a side dish that serves 6. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 315 calories, 7g of protein, and 24g of fat per serving. For $2.29 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. Plenty of people made this recipe, and 1651 would say it hit the spot. If you have dijon mustard, mixed baby greens, salt, and a few other ingredients on hand, you can make it. It is brought to you by Blogging Over Thyme. From preparation to the plate, this recipe takes approximately 15 minutes. Taking all factors into account, this recipe earns a spoonacular score of 98%, which is awesome. If you like this recipe, take a look at these similar recipes: Pomegranate, Pear and Gorgonzola Salad, Asian Pear and Gorgonzola Salad With Pomegranate Vinaigrette, and Pear and Pomegranate Salad with Gorgonzolan and Champagne Vinaigrette.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 5 minutes
Ingredients:
2 tablespoons fig balsamic vinegar (or high-quality balsamic vinegar)
freshly ground black pepper
2 Bosc pears, cored, quartered, and sliced into 1/2-inch chunks
3/4 teaspoon Dijon mustard
2 tablespoon extra virgin olive oil
1 garlic clove
3 ounces gorgonzola cheese, crumbled
2 teaspoons fresh lemon juice
2.5 ounces mixed baby greens
1/2 cup fresh pomegranate arils
1 head of radicchio
3 pinches of salt
2 tablespoons toasted walnut oil
3/4 cup toasted walnuts, roughly chopped
Equipment:
whisk
knife
bowl
Cooking instruction summary:
In a small bowl, whisk together the balsamic vinegar, lemon juice, and Dijon mustard. Slowly pour in the walnut oil, followed by the olive oil, whisking continuously with your other hand, until the mixture is emulsified. Smash the garlic clove with a side of a knife and add it to the vinaigrette. Season with salt and pepper to taste. Set aside.Slice the radicchio in half, remove the core, and slice the radicchioperpendicularlyinto 3/4-inch-thick ribbons. Combine the radicchio and mixed greens in a large salad bowl. Add the pear chunks, walnuts, and pomegranate arils. Slowly add the vinaigrette to lightly coat the greens, and gently toss the salad. Top the salad with the crumbled gorgonzola cheese and serve immediately.
Step by step:
1. In a small bowl, whisk together the balsamic vinegar, lemon juice, and Dijon mustard. Slowly pour in the walnut oil, followed by the olive oil, whisking continuously with your other hand, until the mixture is emulsified. Smash the garlic clove with a side of a knife and add it to the vinaigrette. Season with salt and pepper to taste. Set aside.Slice the radicchio in half, remove the core, and slice the radicchioperpendicularlyinto 3/4-inch-thick ribbons.
2. Combine the radicchio and mixed greens in a large salad bowl.
3. Add the pear chunks, walnuts, and pomegranate arils. Slowly add the vinaigrette to lightly coat the greens, and gently toss the salad. Top the salad with the crumbled gorgonzola cheese and serve immediately.
Nutrition Information:
covered percent of daily need
