Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Baby Field Greens and Pear Salad with Gorgonzola Vinaigrette
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- #28048
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
3 cups baby greens
1/4 cup walnuts, shelled
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon shallot, minced
2 ounces Gorgonzola cheese, crumbled
1 ripe pear, cored and stemmed
directions
Wash and spin-dry the baby greens. Set aside. Lightly toast the walnuts in a small saucepan over medium heat.
Combine vinegar, olive oil and shallot to make dressing. Toss greens with the dressing and crumble the Gorgonzola over the top.
Place the pear in a 300 degrees F oven for 5 minutes to warm. Slice warm pear into wedges, arrange on top of salad and serve.
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yikes_edoc
nutrition data
Nutritional data has not been calculated yet.
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