Pear and pomegranate salad with Gorgonzola

Sweet fresh fruit and sharp creamy cheese make this a salad of contrasts.

  • Preparation Time5 mins
  • Serves6
  • DifficultyEasy

For the salad

240g baby spinach or cos lettuce
1 ripe pear, cut in half
60g pomegranate seeds
55g Gorgonzola
Champagne vinaigrette, recipe follows
Freshly ground black pepper
20g honey

For the champagne vinaigrette

60ml champagne vinegar
1 tsp Dijon mustard
5g minced garlic
15ml freshly squeezed lemon juice
1/4 tsp freshly ground black pepper
2 tbsp olive oil
For the salad:
1) Place the spinach or cos lettuce in a decorative serving bowl or platter. Cut the pear into fans, slice again on the diagonal, and add to the greens. Sprinkle in the pomegranate seeds.

2) Crumble the Gorgonzola onto the salad and then drizzle with about half the vinaigrette. Top with freshly ground black pepper and lightly drizzle the whole salad with the honey. Serve immediately.

For the champagne vinaigrette:
1) In a small bowl or glass jar, add all the ingredients except the olive oil. Mix well, then slowly drizzle in the olive oil to combine.

2) Refrigerate until ready to use.

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