Pear Salad with Gorgonzola

by Rebekahcooked up on October 1, 2013

Hello again. It’s been a while since I’ve been able to post. I promise that this will not be an ongoing thing. We’ve been traveling A LOT over the past couple of weeks and I also have a full time job. So I ran out of time to blog ahead, and I was feeling generally a little stressed over the commitments I had during the past couple of weeks. Thankfully, I had a wonderful time with my family on both trips, and I truly disconnected from the daily grind.

But I am back. I’ll have more to say about my trips later, but tonight I am tired. So I’ll keep things short and share with you the restorative dinner I had when I got home. My flight landed around 5, so I headed home by way of New Seasons to get food for the week. I’m blogging now, trying to be disciplined so I can well, go straight to bed, basically. Haha!

Pear Gorgonzola Salad

This pear salad was inspired by the Taste of the Market, a fun event my friend Lindsay of Rosemarried came up with at the Montavilla Farmers Market. Once a month, board members and volunteers conduct a produce tasting of what’s new at the market. Market-goers can try several varieties of the produce and then head right over to the tent selling their favorite to make a purchase (if they want). While I was manning the booth a couple of weeks ago, we were sampling pears and apples. I fell in love with the red pears that are in season right now. So on my quick trip on the way home – Dave likes to refer to this as a “triage grocery” trip – I grabbed some pears.

Pear Gorgonzola Salad

 

Here’s what you need:
2-3 cups greens (I used beet greens today!)
1/2 cup sliced red pears
1 oz. Gorgonzola
1/4 cup raw almonds, chopped
Salt and pepper
1 tsp. red wine vinegar
1 tsp. good quality extra virgin olive oil

This one’s a toughy – after washing and prepping produce, toss all ingredients together and serve immediately. If preparing ahead of time, stop short of slicing the pears or adding the dressings until right before you eat.

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