While at the Saturday Farmer’s Market, I bought local pears, grapes and hazelnuts. When I got them home I thought “I have some Gorgonzola in the fridge and I’ll bet it would be fabulous with the pears, grapes and hazelnuts.” I think I was right! And I also think a fresh Pecorino or shaved Parmigiano would work well too!
Makes 6 Servings
Roasted Shallot Dressing:
2 shallots (approx. 2 oz.), peeled
EVOO for drizzling on the shallots before roasting
2 Tbsp. sherry vinegar
1 Tbsp. honey
3 Tbsp. EVOO
Salt & freshly ground pepper to taste
Preheat the oven to 250 F.
Place the shallots on a piece of tin foil and drizzle with EVO. Wrap the shallots tightly in the foil and bake in the oven for 1 ½ hours. Remove from foil & cool to room temperature.
Place the roasted shallots & the remaining ingredients in a food processor or blender, blend until smooth.
For The Salad:
2 pears (red barlett or bosc)
1/3 cup hazelnuts, toasted (see below),chopped coarsely
1 bunch Coronation grapes, or other dark grapes
4 oz. Gorgonzola or bleu cheese
6 cups assorted salad greens, including arugula
(opt.) 100 grams pancetta, very thinly sliced, fried until crisp
Cut the pears in half and remove the cores. Slice into ½” thick slices. Divide the greens among 6 places & top with some of the Coronation grapes, Gorgonzola & a Tbsp. or so of the hazelnuts. Drizzle the salads with the dressing, top with the pancetta slices if using. Serve immediately.
I love the salad both with or without the pancetta.
To see how to toast the nuts, click Toasting Nuts.