Ingredients:
Vedure di scalogni
- 1/2 cup Bellucci extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons red wine vinegar
- 1 tablespoon minced fresh thyme
- 1 shallot, peeled, halved and minced
- salt and pepper for seasoning
- 1 lb assorted greens: radicchio, leaf lettuces
- 2 ripe pears, peeled, halved and cored
- juice of half a lemon
- ¼ cup gorgonzola cheese
- ¼ cup toasted walnuts, coarsely chopped
Cooking Instructions:
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In a small bowl, combine vinegars and olive oil. Whisk in the shallot and thyme. Add salt and pepper to taste. Reserve.
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Rinse and dry the greens in a salad spinner. Keep covered and chilled in the refrigerator until ready to serve.
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Slice the pear halves about ¼ inch thick crosswise. Place in a bowl of ice water . Add the juice of half a lemon which will keep the lemons from browning. Refrigerate until you are ready to use them.
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Crumble the gorgonzola cheese.
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Just before serving, remove the pear slices from the ice water and pat with paper towels. Lay them in a circular motion on each plate creating one circle for each serving.
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Place the greens in a bowl and toss with the vinaigrette, gorgonzola and walnuts. Adjust the season with salt and pepper if necessary.
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Place a mound of the salad on top of the pears. Serve on chilled plates.
