Greens With Fruit, Cheese, And Nuts (Mark Bittman)

Name: Greens With Fruit, Cheese, And Nuts (Mark Bittman)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb fresh pear (can use other fresh fruit or 1 cup dried); 1 tablespoon fresh lemon juice; 4 ounces gorgonzola; 3/4 cup shelled walnuts; 6 cups mixed greens, washed, dried, and torn into bite-size pieces; Vinaigrette; 1/2 cup extra virgin olive oil; 3 tablespoons balsamic vinegar; salt; fresh ground black pepper; 1 large shallot, cut into chunks (optional)

Servings: persons

1 lb fresh pear (can use other fresh fruit or 1 cup dried)
1 tablespoon fresh lemon juice
4 ounces gorgonzola
3/4 cup shelled walnuts
6 cups mixed greens, washed, dried, and torn into bite-size pieces
Vinaigrette
1/2 cup extra virgin olive oil
3 tablespoons balsamic vinegar
salt
fresh ground black pepper
1 large shallot, cut into chunks (optional)

1
Make the vinaigrette: combine oil, vinegar, salt, and pepper in a blender; turn the.
2
machine on; a creamy emulsion will form within 30 seconds; taste and add more.
3
vinegar a teaspoon at a time until the balance tastes right to you.
4
Add in shallot, if using, and turn the machine on and off a few times until the shallot is minced within the dressing; taste, adjust seasoning; serve at room temperature.
5
Make the salad: peel and core the fruit; if large, cut fruit into 1/2 inch chunks.
6
Toss the fruit with the lemon juice; cover and refrigerate for up to 2 hours.
7
Crumble the cheese into small bits; cover and refrigerate until needed.
8
Place the nuts in a dry skillet, turn the heat to medium, and toast then, shaking the pan frequently until they are aromatic and beginning to darken in color, 3-5 minutes.
9
When you are ready to serve, toss the pears, cheese, and greens together with as much of the dressing as you like.
10
Chop the nuts coarsely, sprinkle them over all and serve.
11
Other good fruit, cheese, and nut combinations.
12
*grapes, parmesan, pine nuts.
13
*oranges, manchego, almonds.
14
*apricots, goat cheese, pecans.
15
*dried apricots, blue cheese, walnuts.
16
*cantaloupe or honeydew, cotija, pepitas.
17
*blueberries, asiago, pistachios.
18
*dried plums, feta, hazelnuts.
19
*dried pineapple, Brie, cashews.
20
*peaches, ricotta salata, pecans.
21
*plums, fontina, almonds.

412

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 lb fresh pear (can use other fresh fruit or 1 cup dried), 1 tablespoon fresh lemon juice, 4 ounces gorgonzola, 3/4 cup shelled walnuts, and more.

Yes, Greens With Fruit, Cheese, And Nuts (Mark Bittman) 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.

That's it — enjoy your meal!