Spring Greens with Gorgonzola and Shallot Vinaigrette


Cook Time
30 min




Vedure di scalogni

  • 1/2 cup Bellucci extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons red wine vinegar
  • 1 tablespoon minced fresh thyme
  • 1 shallot, peeled, halved and minced
  • salt and pepper for seasoning
  • 1 lb assorted greens: radicchio, leaf lettuces
  • 2 ripe pears, peeled, halved and cored
  • juice of half a lemon
  • ¼ cup gorgonzola cheese
  • ¼ cup toasted walnuts, coarsely chopped

Cooking Instructions:

  • In a small bowl, combine vinegars and olive oil. Whisk in the shallot and thyme. Add salt and pepper to taste. Reserve.

  • Rinse and dry the greens in a salad spinner. Keep covered and chilled in the refrigerator until ready to serve.

  • Slice the pear halves about ¼ inch thick crosswise. Place in a bowl of ice water . Add the juice of half a lemon which will keep the lemons from browning. Refrigerate until you are ready to use them.

  • Crumble the gorgonzola cheese.

  • Just before serving, remove the pear slices from the ice water and pat with paper towels. Lay them in a circular motion on each plate creating one circle for each serving.

  • Place the greens in a bowl and toss with the vinaigrette, gorgonzola and walnuts. Adjust the season with salt and pepper if necessary.

  • Place a mound of the salad on top of the pears. Serve on chilled plates.

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100% Italian Evoo
100% Italian Evoo

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