Bourbon Roasted Pear Salad with Gorgonzola and Candied Walnuts
The ultimate fall salad, Bourbon Roasted Pears are tossed with greens, gorgonzola and Candied Walnuts. So amazing.
Course: Salad, Side Dish
Keyword: pear salad
4Royal Riviera Pearscut in half and cored (You can use Bosc or Bartlett pears, as well)
kosher salt and fresh ground pepperto taste
1cupcrumbled gorgonzola cheese
For the dressing:
1/2cupapple cider vinegar
1/2tablespoonminced fresh parsley
1/2tablespoonminced fresh thyme
1/2teaspoonfresh ground pepper
1 1/2cupextra virgin olive oil
Preheat oven to 350 degrees.
Heat the olive oil in a large skillet over medium/high heat. Season the cut side of the pears with salt and pepper. Place the pears in the skillet cut side down and cook for about 2 minutes or until they are browned. Sprinkle the pears with the brown sugar and add the bourbon to the pan to deglaze. Turn the pears over and transfer the skillet to the oven. Roast the pears for about 10 minutes or until the pears are soft enough to pierce easily with a fork. Transfer the pears to a plate until cool enough to handle. The pears can be made up to 24 hours in advance and stored in the refrigerator.
Cut the pears in half again (so, the whole pear is now quartered.) Place the greens in a large salad bowl. Top the greens with the pears, gorgonzola, walnuts and pomegranate.
In a medium bowl, whisk together the apple cider vinegar, apple cider, garlic, shallot, parsley, thyme, salt, pepper and olive oil until thoroughly combined. Top the salad with 1/2 the dressing and serve immediately with the remaining dressing on the side.