Asian Pear and Gorgonzola Salad With Pomegranate Vinaigrette

Name: Asian Pear and Gorgonzola Salad With Pomegranate Vinaigrette
Total time: 45 min
Yield: 20 servings
Cuisine: Asian
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

Asian Pear and Gorgonzola Salad With Pomegranate Vinaigrette might be just the Asian recipe you are searching for. For 55 cents per serving, you get a hor d'oeuvre that serves 20. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 78 calories, 2g of protein, and 5g of fat per serving.

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

78 kcal

Calories

2 g

Protein

5 g

Fat

7 g

Carbs

Ingredients

For 20 servings

Instructions

1
Prepare Vinaigrette. In a small sauce pan or skillet, heat olive oil on low.
2
Add shallots and cook until softenedabout 2-3 minutes.
3
Remove from heat and cool.
4
Place pomegranate seeds in a small bowl. Using a fork, crush the seeds to allow the juices to come out.
5
Add shallots, sugar, and red wine vinegar. Slowly whisk in the olive oil from the shallots until fully incorporated. Season with salt and pepper to taste.
6
Arrange the greens onto a large platter.
7
Place the pears over the greens and sprinkle the pomegranate seeds, pistachios, and gorgonzola on top.
8
Drizzle the vinaigrette over the salad and serve immediately.