Pear Salad with Pinot Grigio Vinaigrette
Recipe Servings: 6 portions
Recipe Preparation Time: 15 minutes
Recipe Cook Time: 10 minutes
For the vinaigrette:
1 pear, peeled, seeded and diced
1/4 cup dry white wine
1/4 cup Lucini® Pinot Grigio white wine vinegar
1 small shallot, minced
2 teaspoons Dijon style mustard
3/4 cup Lucini® Premium Select Extra Virgin Olive Oil®
2 teaspoons chopped fresh thyme
Salt and cracked black pepper
For the salad:
1 bunch of spinach, rinsed, spun dry, and torn into small pieces
1 small head radicchio, rinsed, spun dry, and torn into small pieces
1 cup sliced mushrooms
1 ripe pear, cored and sliced
1/3 cup walnuts, toasted (about 1 1/2 ounces)
2 ounces Gorgonzola, crumbled
To prepare the vinaigrette, combine the diced pear and wine in small saucepan and cook, over medium heat, until pear is very tender - about 4 minutes. Transfer pear to food processor or blender; add Lucini® Pinot Grigio vinegar, shallot, garlic and mustard and process until smooth. With motor running, slowly drizzle in olive oil until smooth. Add thyme, season with salt and pepper to taste. Set aside.
To assemble salad, place spinach and radicchio in large bowl and toss with vinaigrette. Top with sliced pear, toasted walnuts, mushrooms and Gorgonzola. Serve immediately.
Chef Caprial Pence is the chef and co-owner of Caprial?s Bistro in Portland, Oregon, which opened in 1992. Shortly after graduating from the Culinary Institute of America, Caprial was named Best Chef: Pacific Northwest by the James Beard Foundation, the first female recipient of this prestigious award.