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Pear, Raisin and Gorgonzola Salad

Pear, Raisin and Gorgonzola Salad
  • Duration
  • Cook Time
  • Prep Time
  • 6 ServingsServings


  • Dressing
  • 1/2 c. orange juice, preferably fresh-squeezed
  • 2 Tbsp. granulated sugar
  • 1/3 c. walnut oil
  • Kosher or sea salt and freshly ground black pepperSalad
  • 1/4 c. pecan halves
  • Butter, as needed
  • 2 tsp. granulated sugar
  • 3 ripe Bosc pears
  • 1/3 c. sherry vinegar or cider vinegar
  • Juice of one lemon
  • 1 head butter lettuce, washed and dried
  • 4 oz. Gorgonzola cheese, crumbled
  • 1/2 c. California raisins
  • Kosher or sea salt and freshly ground black pepper



1 Dressing

2 Place the orange juice and the sugar in small saucepan. Bring to a simmer and stir to dissolve sugar. Continue to simmer until the juice has reduced to about 2 tablespoons. Remove from heat. In a small mixing bowl, whisk together the vinegar and the reduced orange juice.

3 Slowly whisk in the walnut oil. Season with salt and pepper. Set aside.

4 Salad

5 Toast the nuts in a sautépan over medium heat, tossing the pan until nuts are fragrant, about 2 minutes.

6 Be careful; pecans scorch quickly. Remove from heat. Add some butter to the pan and toss to coat. Add the sugar and toss again.

7 Turn the nuts into a strainer and shake off excess sugar. Set aside.

8 Just before assembling salads, cut pears in half lengthwise and remove the cores.

9 Cut into thin slices and brush them lightly with the lemon juice to prevent discoloring. Divide the lettuce and spinach leaves among 6 salad plates.

10 Top each salad with a pear half. Sprinkle pecans, cheese and raisins on top. Drizzle with dressing and serve.

Source: Chef Roy Harland and California Raisin Marketing Board