Pear and Chicken Gorgonzola Salad with Maple Vinaigrette
Well, I don’t know where you live, but I live in the Northeast, and as I am writing this, us northern states are expecting a heat wave of 85+ temperatures. What does that mean for our household? No one wants to use the stove. We use the stove, Our house becomes a furnace. Not so cool. Here’s a recipe that gives you the choice of stove or no stove.
Pear Gorgonzola Salad:
3 Pears. Apparently there are different kinds of pears. Whatever tickles your fancy.
A Bunch of Gorgonzola. I would say about a half a cup?
A Bag of Baby Spinach/Baby Arugula
1. Cut Pears. Put in bowl.
2. Put Spinach/arugula mix in same bowl. Toss.
3. Put Gorgonzola in same bowl and continue to toss.
Maple Vinaigrette Dressing
1 Part Balsamic Vinegar
2.5 parts maple syrup.
1. Whisk together. Taste test to have it taste as sweet or as bitter as you want.
Variation: Add Chicken!!
The first time I ever made this, Alex decided the salad really needed meat. Something about not being hearty enough. So, I added chicken, that was covered in the maple vinaigrette. They tasted fantastic.
And final product:
For those who might be against the cheese and the pear taste: Coming from someone who dislikes most cheese, the different tastes of the pear and the Gorgonzola cheese is heavenly.
Try and stay away from the heat!