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Pear and Gorgonzola Salad – A Great Thanksgiving Side

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Welcome to Kelly’s Kitchen! For this last Sunday before Thanksgiving, I want to share with you a really beautiful and simple salad that packs a ton of flavor and texture into every bite. Pear and Gorgonzola Salad is a fresh and light salad side that is perfect for Thanksgiving. It’s bright and fresh thanks to tarragon and tender blanched green beans. An easy balsamic dressing and blue cheese give this salad body; with sweet bites from the pear – it’s a beautiful finish to a heavy meal. And be sure to check out my gift guide for the home cook at the end of this post. Let’s jump in! 

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Pear and Gorgonzola Salad – A Great Thanksgiving Side

Pear and Gorgonzola Salad Ingredients

ยฝ  cup Pecan Pieces

Drizzle Olive Oil

Pinch of Kosher Salt, for the pecans

6-8 oz. Green Beans, trimmed and washed

2 tsp. Kosher Salt, for the green beans

ยฝ  cup Balsamic Vinegar

ยผ  cup Olive Oil

3-4 tbsp. Dijon Mustard

1 Head of Living Butter Lettuce

1 Bartlett Pear

Sprinkle Lemon Juice, to keep the pears from turning brown

ยผ  cup Gorgonzola Cheese, crumbled

Fresh Tarragon leaves, torn into pieces

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How to Prepare Pear and Gorgonzola Salad

Step 1

Start by setting a saucepan with a few cups of water to boil.

Toast about ยฝ cup of pecan pieces in a skillet over medium heat with a drizzle of olive oil. Shake them as they toast. Season the pecans with a pinch of salt and as soon as they become fragrant (maybe 2 minutes) take them off the heat and let them cool in the pan.

Step 2

Prepare an ice bath for the green beans.

Add 2 teaspoons of kosher salt to the boiling water and drop in the green beans. Let them boil for only about 2 minutes. Just until they turn brighter green and slightly soften. Then use tongs to transfer the green beans directly to the ice bath. They can stay in the ice bath until we are ready to put them on the salad.

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Step 3

Whisk the balsamic, oil, and Dijon mustard together until emulsified and thickened slightly. Add more Dijon if you want it thicker.

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Step 4

To build the salad, lay the butter lettuce leaves upturned, like little cups on the serving plate.

Gather the green beans out of the ice bath and cut them (a small bunch at a time) in half. Scatter about half of the green beans around on the lettuce.

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Step 5

Trim and core the pear, then slice thinly. So your pear slices don’t go brown, sprinkle the sliced pear with lemon juice. Then lay the pear slices around the the lettuce and green beans.

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Step 6

Scatter the last of the green beans on top. With a composed salad, we are looking for an even, harmonious placement of color and texture. After the last of the green beans are placed, scatter the toasted pecans evenly around. Follow the pecans with crumbles of the Gorgonzola. Use a large spoon to drizzle the dressing over the salad. Finish by scattering the fresh tarragon leaves.

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I hope you give this Pear and Gorgonzola Salad a try! It’s a great addition to your Thanksgiving menu. Have a wonderful Holiday! Take care and be well, xo Kelly

Tips for Preparing Pear and Gorgonzola Salad

1. If you aren’t a fan of blue cheese, try sharp cheddar, or fontina. Any kind of cheese with a sharp or nutty flavor will work for this salad.

2. If you prefer walnuts, swap them for the pecans. You can also swap the pear with an apple; or red leaf lettuce for the butter lettuce, if you like!

Gift Guide

Gifts for the Home Cook

1. KitchenAid 5-qt. Stand Mixer 2. Breville Smart Oven/Air Fryer 3. Meater Pro Smart Bluetooth Meat Thermometer 4. Instant Pot Duo Cooker 5. Mason Jar Vacuum Sealer 6. Vitamix Immersion Blender 7. Zojirushi 3-cup Rice Cooker 8. Vitamix Propel 510 Blender 9. Chef’s Choice Electric Knife Sharpener 10. 26-Piece Mixing Bowl and Gadget Set

 

 

Be sure to visit and bookmark Beth’s Amazon Shopfront for all of our gift guides.

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