Pear and Fennel Salad with Gorgonzola Dressing

    25 minutes

    If you like blue cheese, you're going to love this amazing salad. Sweet ripe pear and crispy fresh fennel is dressed with a homemade Gorgonzola dressing.


    Victoria, Australia
    2 people made this

    Serves: 6 

    • 1/2 cup (60g) walnut pieces
    • 125g Gorgonzola cheese
    • 3 tablespoons red wine vinegar
    • 4 tablespoons olive oil
    • 1 fennel bulb, about 375g
    • ` 3 ripe pears
    • juice of 1 lemon

    Preparation:25min  ›  Ready in:25min 

    1. Toast the walnuts in a 180 degrees C oven 5-8 minutes or until crisp - don't let them burn.
    2. Crumble the Gorgonzola. Put 2/3 of the cheese in a bowl with the red wine vinegar. Slowly whisk in the oil so that the dressing thickens. Add the rest of the cheese and salt and pepper if desired.
    3. Trim the stalks and tough outer leaves from the fennel and cut into thin lengthways slices.
    4. Peel the pears, cut in half and scoop out the core. Cut into thin slices and sprinkle lemon juice over so they don't discolour.
    5. Alternate pear and fennel slices in a spiral pattern on a plate. Sprinkle with toasted walnuts and spoon over the Gorgonzola dressing.

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