Green Anjou Pear, Asparagus, Mint, Rocket and Roasted Walnut Salad in Gorgonzola Dressing
This recipe comes to us from Abhijit Saha from Caperberry in India.
Ingredients
Salad
4 Green Anjou USA Pears cut into thin batons
4 tablespoon of finely chopped celery
¼ cup of mint leaves
1 bunch of arugula leaves
24 green asparagus tips
¼ cup toasted walnuts
Gorgonzola dressing
½ cup mayonnaise or eggless mayonnaise
2 tablespoon of extra virgin olive oil
¼ cup gorgonzola cheese
2 tablespoon of honey
2 tablespoon of lemon juice
¼ teaspoon of crushed black pepper
Salt to taste
½ teaspoon of crushed black pepper
Salt to taste
Garnish
2 tablespoons of micro greens
¼ cup toasted walnuts
Directions
For Gorgonzola dressing melt gorgonzola cheese in a microwave and add it to the mayonnaise in a mixing bowl. Add rest of the ingredients of the dressing, whisk well and set aside.
For the salad, blanch the asparagus tips in boiling salted water for a couple of minutes, drain, refresh in ice cold water and set aside. Cut the green Anjou USA Pears into thin batons with skin. Transfer them to dressing bowl and add the asparagus tips, chopped celery, rocket leaves, mint and ¼ cup of the walnuts. Toss gently to mix well.
Assembly
Arrange on individual plates. Serve garnished with roasted walnut kernels and micro greens.
Preparation Time – 15minutes
Cooking time – 7minutes
Serves 4
