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Asian Pear and Gorgonzola Salad With Pomegranate Vinaigrette
Details
- Servings: 20
- Vegetarian: True
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Cuisine
- Asian
- side dish
- antipasti
- salad
- starter
- snack
- appetizer
- antipasto
- hor d'oeuvre
Ingredients
- 8 cups Mixed Greens (ie. Arugula, Baby Spinach, Mâche, etc.)
- 2 Small Asian Pears, sliced paper thin
- cup Fresh Pomegranate Seeds
- 1/2 cup Gorgonzola, crumbled
- cup Pistachio Nuts, roughly chopped
- 2 tablespoons Fresh Pomegranate Seeds
- 3 tablespoons Red Wine Vinegar
- 1/2 teaspoon Sugar
- 2 Shallots, thinly sliced
- 1/2 cup Extra Virgin Olive Oil
- Kosher Salt and Fresh Cracked Pepper to taste
Instructions
Prepare Vinaigrette. In a small sauce pan or skillet, heat olive oil on low.
Add shallots and cook until softenedabout 2-3 minutes.
Arrange the greens onto a large platter.
Drizzle the vinaigrette over the salad and serve immediately.
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