Arugula And Pear Salad With Creamy Pear And Gorgonzola Dressing Recipe

Name: Arugula And Pear Salad With Creamy Pear And Gorgonzola Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 firm Bartlett pears (about 2 pounds); 1/3 cup pure olive oil; 1 large Navel orange, zested, peeled and segmented; 2 tablespoons pear brandy (Poire eau-de-vie), other brandy, or dark rum; 1/2 teaspoon salt; Ground black pepper to taste; 4 ounces Gorgonzola cheese, crumbled; 1small fennel bulb (about 1 1/4 cups), stems, fronds, and base trimmed; bulb halved, cored and sliced as thinly as possible; 8oz Arugula, stemmed, rinsed, and dried; Candied or toasted walnuts, for garnish and crunch; For the poaching liquid:; 1bottle (750 ml.) dry white wine, I used Sauvignon Blanc; 1 cup brown sugar; 2-3 thin strips lemon peel, white pith removed completely; 2 star anise; 2 cinnamon sticks; 1 vanilla bean split lengthwise or 3-4 cardamom pods

Servings: persons

4 firm Bartlett pears (about 2 pounds)
1/3 cup pure olive oil
1 large Navel orange, zested, peeled and segmented
2 tablespoons pear brandy (Poire eau-de-vie), other brandy, or dark rum
1/2 teaspoon salt
Ground black pepper to taste
4 ounces Gorgonzola cheese, crumbled
1small fennel bulb (about 1 1/4 cups), stems, fronds, and base trimmed; bulb halved, cored and sliced as thinly as possible
8oz Arugula, stemmed, rinsed, and dried
Candied or toasted walnuts, for garnish and crunch
For the poaching liquid:
1bottle (750 ml.) dry white wine, I used Sauvignon Blanc
1 cup brown sugar
2-3 thin strips lemon peel, white pith removed completely
2 star anise
2 cinnamon sticks
1 vanilla bean split lengthwise or 3-4 cardamom pods

1
In a 5- to 6-quart pan over medium heat, combine all ingredients for the poaching liquid. Bring to a simmer.
2
Meanwhile, peel pears, cut in half lengthwise, and core. Place pears in wine mixture. Cover and simmer, turning occasionally, until pears are barely tender when pierced, about 15 minutes.
3
Remove from heat and let pears cool in liquid, turning occasionally, at least 30 minutes, or cover and chill up to 3 days.
4
Zest, peel and segment the orange. Put the segments into a strainer over a small bowl.
5
With a slotted spoon, lift pears from poaching liquid; transfer to a large colander and drain; reserve liquid. Slice 2 of the pears into about 1/4-nch slices.
6
To make the dressing: Puree remaining 2 pears and Gorgonzola in food processor and transfer to a mixing bowl.
7
Whisk in olive oil, orange zest, salt and pepper, 2 tablespoons of the poaching liquid and the brandy.
8
Toss arugula and fennel with some of the dressing. Arrange orange segments, pears and walnuts over greens, add a generous grind of pepper. Serve with additional dressing on the side.

722

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 firm Bartlett pears (about 2 pounds), 1/3 cup pure olive oil, 1 large Navel orange, zested, peeled and segmented, 2 tablespoons pear brandy (Poire eau-de-vie), other brandy, or dark rum, and more.

Yes, Arugula And Pear Salad With Creamy Pear And Gorgonzola Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Arugula And Pear Salad With Creamy Pear And Gorgonzola Dressing

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