Giada De Laurentiis - Butter Lettuce Salad with Gorgonzola and Pear Dressing

Butter Lettuce Salad with Gorgonzola and Pear Dressing

4 servings


Dressing ⅓ cup extra-virgin olive oilextra-virgin olive oil⅓ 3 tablespoons pear nectarpear nectar3 1 ½ tablespoons white balsamic vinegarwhite balsamic vinegar1 ½ ½ tablespoon fresh lemon juicelemon juice½ ¼ teaspoon Dijon mustarddijon mustard¼ Half a 6-ounce ripe red Bartlett pear, peeled, cored and dicedbartlett pears1 ½ cup coarsely crumbled gorgonzola cheesegorgonzola cheese½ ¼ teaspoon kosher salt, plus extra for seasoningkosher salt¼ ¼ teaspoon freshly ground black pepper, plus extra for seasoningfreshly ground black pepper¼
Salad 1 head butter lettuce, cut into 4 wedgesbibb or butterhead lettuce1 1 avocado, halved, pitted, peeled and dicedavocado1 ½ a large ripe red Bartlett pear, quartered lengthwise, cored and thinly slicedbartlett pears1 ⅓ cup hazelnuts (preferably skinned), toasted and roughly choppedhazelnuts, skinned and toasted⅓ ⅓ cup sweetened dried cranberriescranberries, dried⅓

Dressing

⅓ cup extra-virgin olive oil

3 tablespoons pear nectar

1 ½ tablespoons white balsamic vinegar

½ tablespoon fresh lemon juice

¼ teaspoon Dijon mustard

Half a 6-ounce ripe red Bartlett pear, peeled, cored and diced

½ cup coarsely crumbled gorgonzola cheese

¼ teaspoon kosher salt, plus extra for seasoning

¼ teaspoon freshly ground black pepper, plus extra for seasoning

Salad

1 head butter lettuce, cut into 4 wedges

1 avocado, halved, pitted, peeled and diced

½ a large ripe red Bartlett pear, quartered lengthwise, cored and thinly sliced

⅓ cup hazelnuts (preferably skinned), toasted and roughly chopped

⅓ cup sweetened dried cranberries


Dressing In a blender, blend together the oil, pear nectar, balsamic vinegar, lemon juice, mustard, diced pear, cheese, salt and pepper until smooth.
Salad Place the lettuce wedges on 4 salad plates. Arrange the avocado, pear slices, hazelnuts and cranberries around the lettuce. Drizzle with the dressing and serve.