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!