Just noticed that my blog looks like I have a high-carb diet during the last month, haha. But actually not, this is just weekend treats. I started to go to the swimming pool and eating mostly salads. Hope you will like this pear salad, my favourite dinner for the last few weeks.
Caramelized Bosc pears, toasted walnuts, Gorgonzola cheese, baby spinach and kale, seeded mustard and maple syrup dressing. Such a wonderful combination.
- 2 medium-size firm Bosc pears, cored, cut each pear into 8 chunks
- 1 Tbs Ghee butter or unsalted butter
- 1 Tbs brown sugar (or coconut sugar)
- pinch of salt
- 100 g Gorgonzola cheese, cut into slices
- 4 Tbs toasted walnuts
- 200g baby kale and baby spinach leaves
For mustard maple vinaigrette dressing:
- 5 Tbs Extra Virgin Olive Oil
- 1 tsp French seeded mustard
- 1 tsp maple syrup
- juice of 1/2 lemon
- black pepper
Heat a large sauté pan over medium heat. Melt the butter and add the pears slices. Cook until they are slightly golden brown, about 5 minutes. Add the sugar and a pinch of salt, continue to cook flipping sometimes until all sliced are caramelized on both sides.
Toast walnuts on a dry frying pan until lightly golden brown and remove from the pan immediately to avoid burning and a bitter taste.
Vinaigrette dressing: combine all the ingredients in a jar, close the lid, and shake it well until the mix turns into a thick emulsion.
Arrange the green leaves into a large serving bowl, add the caramelized pears and cheese. Drizzle the salad with the dressing and scatter over with walnuts.