Fall Salad

This elegant Fall Salad combines the peppery bite of chicory greens with the sweetness of ripe Bartlett or Comice pears. The addition of toasted whole walnuts adds a satisfying crunch, while crumbled Gorgonzola Dolcelatte provides a creamy, pungent contrast that ties the flavors together. A light drizzle of walnut oil enhances the nutty notes, and fresh chervil or parsley adds a bright herbal finish. This dish is visually striking and texturally diverse, making it an ideal choice for dinner parties, holiday gatherings, or a sophisticated lunch. It pairs beautifully with roasted meats or can stand alone as a light, refreshing meal. The combination of bitter greens, sweet fruit, and rich cheese creates a harmonious flavor profile that captures the essence of the season.

Cuisine: Global

Courses: Salads

Difficulty: Intermediate

Servings: 6

Calories: 46.0

Dietary: Gluten-free

Description

This elegant Fall Salad combines the peppery bite of chicory greens with the sweetness of ripe Bartlett or Comice pears. The addition of toasted whole walnuts adds a satisfying crunch, while crumbled Gorgonzola Dolcelatte provides a creamy, pungent contrast that ties the flavors together. A light drizzle of walnut oil enhances the nutty notes, and fresh chervil or parsley adds a bright herbal finish. This dish is visually striking and texturally diverse, making it an ideal choice for dinner parties, holiday gatherings, or a sophisticated lunch. It pairs beautifully with roasted meats or can stand alone as a light, refreshing meal. The combination of bitter greens, sweet fruit, and rich cheese creates a harmonious flavor profile that captures the essence of the season.

Ingredients

8 Handfuls Chicory greens

Directions

1
Wash and thoroughly dry the chicory greens (or substitute with hearts of escarole, curly endive, radicchio, or Belgian endive). Pat dry with paper towels to ensure the dressing adheres well.
2
Peel, core, and slice the Bartlett or Comice pears into thin wedges or half-moons. Toss lightly with a little lemon juice if available to prevent browning.
3
Toast the whole walnuts in a dry skillet over medium heat for 2-3 minutes until fragrant. Let them cool completely.
4
In a large salad bowl, combine the dried chicory greens and sliced pears.
5
Drizzle with walnut oil if desired, and season with freshly milled black pepper. Toss gently to coat.
6
Crumble the Gorgonzola Dolcelatte cheese over the salad.
7
Scatter the toasted walnuts and fresh chervil or parsley branches over the top.
8
Serve immediately while the nuts are still crisp and the greens are fresh.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 46.0kcal

% Daily Value *
Total Fat 0.8g2%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 158.0mg7%
Total Carbohydrate 7.2g3%
Dietary Fiber 4.4g18%
Sugars 0.8g
Protein 5.8g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: fall, autumn, salad, chicory, escarole, pear, walnuts, gorgonzola, endive, radicchio, chervil, dinner-party, side-dish, crunchy, sweet-and-savory, seasonal, fresh, healthy, vegetarian, easy

Read it online: https://www.chefs-mate.com/recipe/fall-salad-2/