First discovered at Nordstrom’s department store, this Pear, Walnut and Gorgonzola Salad is now one of our favorites to make at home and a great use for the pears that are available in cooler months; the perfect winter salad!
I first shared this Pear, Walnut and Gorgonzola Salad with Maple Dijon Dressing twelve years ago. The original photos were taken with an aging point-and-shoot camera, so it felt right to update the images and refresh the post. More importantly, this salad has been a favorite for over 15 years and deserves to be discovered by new readers.
The recipe traces back to Nordstrom’s Café, where my daughter worked in high school. The café had a chef on site and served many memorable dishes, but the Pear, Walnut and Blue Cheese Salad with Champagne Vinaigrette stood out. I adapted that idea, substituting maple syrup and whole grain Dijon for the dressing to make a simple Maple Dijon version you can mix from scratch at home.
The salad is straightforward: pears, Gorgonzola (or milder blue cheese if you prefer), and candied walnuts over mixed greens, finished with thin slices of red onion for color and bite. I usually use Gorgonzola because I like its texture, but feel free to use blue cheese if you prefer a stronger flavor.
Walnuts are the star when toasted or candied. Years ago I tended to reach for pecans, but toasting walnuts — or making the maple-candied version — transforms them. If you don’t candy them, at least toast briefly to bring out more flavor.
The Maple Dijon vinaigrette blends olive oil, cider vinegar, maple syrup and whole grain Dijon mustard, with a touch of minced garlic and black pepper. It’s bright, slightly sweet and tangy — delicious on this salad and versatile enough for grilled salmon or other greens.
I like Red Anjou or Red Bartlett pears for their color and texture; there’s no need to peel them. Chop most of the pear for the salad, and reserve a few attractive slices for garnish. Toss chopped pear with a little lemon juice if you need to prevent browning.
Maple syrup makes the dressing shine. I’ve worked with Pure Canadian Maple Syrup and have received bottles from friends and neighbors over the years — once you taste real maple syrup you’ll notice the difference compared to the cheaper flavored substitutes. The flavor is worth it in this salad.
If you shop at Costco, their Kirkland brand maple syrup is generally pure Canadian syrup and a good value. Maple syrup is concentrated sap, which explains its price — it takes many gallons of sap to produce a single gallon of syrup — but the flavor is worth it for recipes like this.
This salad is especially delightful in pear season but works any time you want a crisp, elegant starter or light main. The contrast of sweet pear, crunchy candied nuts, tangy cheese and bright dressing keeps it interesting and satisfying.
PIN IT ‘Pear, Walnut, and Gorgonzola Salad’
Pear, Walnut and Gorgonzola Salad with Maple Dijon Dressing
Barb
Pin Recipe
Ingredients
For the Maple Candied Walnuts or Pecans
- 1 tablespoon butter
- 1 tablespoon maple syrup
- Pepper to taste
- ½ cup pecan or walnut halves
For Maple Dijon Vinaigrette (See Notes for Champagne Vinaigrette)
- ¾ cup olive oil
- ¼ cup cider vinegar
- ¼ cup maple syrup
- 2 Tablespoons Dijon mustard
- 1 Tablespoon minced garlic
- Pepper to taste
For the Salad
- 6 cups Mesclun greens
- 2 medium pears, chopped (toss with lemon if needed)
- ¼ cup red onion rings, thinly sliced and halved
- ⅔ cup candied walnuts or pecans
- ⅓ cup Gorgonzola cheese, crumbled
For Garnish
- 6 pear slices
Instructions
To Make Candied Walnuts
- Melt the butter in a pan.
- Stir in maple syrup and pepper.
- Add the nuts and toss to coat.
- Cook over medium-low about 15 minutes, stirring every 5 minutes. Watch carefully so they don’t burn.
- Turn out onto foil and let cool 5 minutes; break apart if needed.
To Make Dressing
- Whisk all dressing ingredients together in a bowl until combined.
To Plate the Salad
- Arrange greens on plates. Top with chopped pears and red onion slices. Sprinkle candied nuts and crumbled cheese over the top.
- Garnish with pear slices and drizzle dressing over the salad.
Notes
- 1 Tablespoon chopped shallots
- 1 Tablespoon Dijon mustard
- 2 Tablespoons sugar
- 1 teaspoon minced garlic
- ½ cup Champagne vinegar
- 1½ cups salad oil
- ¾ teaspoon salt
- ½ teaspoon white pepper
Nutrition
Tried this recipe?Let us know how it was!