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Home > Recipes from Maine-ly Drizzle > Appetizers > Salad of Field Greens, Gorgonzola, Pear & Toasted Walnut


Salad of Field Greens, Gorgonzola, Pear & Toasted Walnut

5 ounces prewashed salad greens

1 ripe pear, cored and thinly sliced into bite-sized pieces
1/2 cup toasted walnut halves
4 ounces gorgonzola or other blue cheese, crumbled or shaved

Vinaigrette (makes 1/2 cup)
3 Tbsp pumpkin seed oil
3 Tbsp Maine-ly Drizzle's extra virgin olive oil of your choice
1/2 teaspoon Dijon mustard
1 Tbsp + 2 Teaspoons lemon juice
1/4 teaspoon salt
Pepper to taste

Make the vinaigrette: with fork or small whisk combine oils and mustard in small bowl. Gradually add lemon juice until combined. Season with salt and pepper. Set aside.

In large bowl, combine greens, walnuts, sliced pear. Immediately before serving, toss greens with vinaigrette until lightly coated. Toss in crumbled blue cheese.

Serves 8.