Pear, Raisin and Gorgonzola Salad

Submitted by: Roy Harland

The perfect salad for fall and winter.




    • 1/2 cup fresh-squeezed orange juice
    • 2 tablespoons granulated sugar
    • 1/3 cup sherry vinegar or cider vinegar
    • 1/3 cup walnut oil
    • Kosher or sea salt and freshly ground black pepper


    • 1/4 cup pecan halves
    • Butter, as needed
    • 2 teaspoons granulated sugar
    • 3 ripe Bosc pears
    • Juice of 1 lemon
    • 1 head butter lettuce, washed and dried
    • 1 bunch spinach leaves, washed and dried
    • 4 ounce Gorgonzola cheese, crumbled
    • 1 cup California raisins
    • Kosher or sea salt and freshly ground black pepper



    Measure orange juice and sugar into small saucepan. Heat to simmer, stirring, until reduced to about 2 tablespoons. Remove from heat; whisk in vinegar and walnut oil. Season with salt and pepper. Set aside.


    Toast pecans in dry sautépan over medium het, until fragrant, about 2 minutes. Remove from heat; add butter and toss to coat. Then, add sugar and toss, again. Turn all into strainer and shake off excess sugar. Set aside.

    For Salad, cut pears in half lengthwise and remove cores. Slice thin slices and brush lightly with lemon juice. Divide lettuce and spinach leaves among 8 individual salad plates or bowls; add pear slices and sprinkle pecans, cheese and raisins on top. Drizzle with dressing and serve.

    Nutrition Facts Per Serving

    Calories 280 (48% from fat); Total Fat 16g (sat 3.5g, mono 4g, poly 6g, trans 0g ); Cholesterol 15mg; Protein 5g; Carbohydrate 34g; (Dietary Fiber 6g; Sugars 27g; ); Iron 3mg; Sodium 180mg; Calcium 133mg; Potassium 459mg

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