Winter Pear Gorgonzola Salad
Prep: 15 min
Makes: 6 servings
2 cups dry red wine
1 Durkee® Cinnamon Stick
2 firm, fresh pears, cored, peeled and cut into 8 lengthwise slices
1-1/2 tablespoons balsamic vinegar
1-1/2 tablespoons lemon juice
1/4 cup olive oil, extra virgin
1/2 teaspoon Durkee® Mint Leaves
5 ounces (4 cups) fresh spinach leaves, rinsed and patted dry
1 cup toasted black walnuts
2 ounces (1/4 cup) Gorgonzola cheese, crumbled
Bring wine and cinnamon stick to a boil over high heat in medium saucepan. Add pears; reduce heat and simmer 3 minutes. Remove from heat; cool for 1 hour (for optimum color).
Whisk balsamic vinegar, lemon juice, olive oil and mint leaves in a small bowl.
Divide spinach leaves evenly between 4 to 6 salad plates. Sprinkle cheese and walnuts over top. Drizzle with vinaigrette. Place 3 to 4 pear slices on top of each salad. Serve.
RECIPE TIP: Although Gorgonzola is a soft cheese, it will crumble easily if chilled.
RECIPE VARIATION: 1 teaspoon pumpkin pie spice may be substituted for the dried mint.