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Field Greens with Walnuts, Pears, and Gorgonzola

From: Tina Salter

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Ingredients

  • 1 cup Diamond Walnut Halves
  • Dressing:
  • 1 tablespoon balsamic vinegar
  • ½ teaspoon Dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 3 to 4 tablespoons Walnut Oil
  • 6 cups baby salad greens, washed and dried
  • 2 ripe Comice or Anjou pears, quartered, cored, and thinly sliced
  • ½ cup (4 ounces) crumbled Gorgonzola cheese
  • Freshly ground black pepper

Directions

To toast the walnuts: Preheat oven to 350. Spread walnuts on a baking sheet or in a shallow pan. Bake, stirring once or twice, until lightly browned and fragrant, 7 to 10 minutes. Set aside. To make dressing, in large salad bowl whisk together vinegar, mustard, salt, and pepper. Drizzle in oil, whisking until combined. Add greens and pears and gently toss together until lightly coated with dressing. Sprinkle cheese, toasted walnuts, and pepper over salad. Serve immediately. Serves 4 to 6


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