Watercress, Pear and Gorgonzola Salad

5.0(216)

Mellow pears contrast the strong flavors of gorgonzola in this bright, lightly creamy salad. It’s all finished with a sweet-tart dressing of onion, mustard and red wine vinegar. It makes a lovely first course, or simply treat it as two servings, rather than four, and serve it as a light lunch.

by Florence Fabricant·published 2010-05-05

Open original recipe

Easy, Quick, Weeknight

Servings

4 servings

Total time

5 min

Calories / serving

468 kcal

Ingredients (12)

serves

1/3 cup coarsely chopped cippolini or other sweet oniononion
1 teaspoon Dijon mustarddijon-mustard
2 tablespoons red wine vinegarred-wine-vinegar
1/2 teaspoon honeyhoney
Juice of 1/2 lemonlemon
1/2 cup grapeseed oilgrapeseed-oil
Sea saltsalt
ground white pepperpepper
2 tablespoons extra virgin olive oilextra-virgin-olive-oil
8 ounces watercress (about 1 bunch), thick stems removedwatercress
4 ounces Gorgonzola, sliced into 16 small slabsgorgonzola
2 ripe pears, cored, quartered and cut in wedges, or 4 fresh figs, quarteredpear

Instructions (2 steps)

01Combine the onion, mustard, vinegar, honey, lemon juice and grapeseed oil in a food processor or blender. Purée until onion is very fine. Season with salt and pepper. Whisk in olive oil.
02Rinse and dry the watercress. In a large bowl, season watercress with salt and pepper and toss with the dressing. Arrange cheese and fruit on four salad plates and top with watercress.

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Rich recipe — supports nutrition-aware planning.