Pears, pecans and Gorgonzola cheese equal autumn. Pears and pecans are in season. And a good, pungent Gorgonzola takes the edge off a chilly night. Better yet, why not enjoy these three delicacies together … in a salad. (Click here to see the recipe.) Food writer Dianne Rossen Worthington has created just such a salad. It features pears, pecans and Gorgonzola, as well as Belgian endive.
It’s served with a dressing made from extra virgin olive oil, sherry vinegar, lemon juice, and honey Dijon mustard. (Our fruity Arbequina oil would be a good choice for making the dressing and would help showcase the flavors in this dish.)
She recommends serving this salad as a first course or – and we especially like this suggestion – after the main course because “it has all the components for a cheese and fruit course.”
Your friends at California Olive Ranch