Walnut, pear, and gorgonzola salad

Contributed by Preston Maring, MD

Walnut, pear, and gorgonzola salad

This recipe is your basic and classic walnut, pear, lettuce, and good cheese recipe found everywhere. This version, however, is my favorite as it uses puréed, toasted walnuts in the vinaigrette. It's a great way to get your omega-3s. 

Servings: 4


  • 2 heads of lettuce of your choice
  • 3/4 cup walnut halves
  • 1/2 clove garlic
  • 2 tablespoons vinegar (1 each of raspberry and red wine or 2 of balsamic)
  • 3 tablespoons walnut oil
  • 3 tablespoons canola oil
  • Salt and freshly ground pepper
  • 1/2 cup crumbled gorgonzola or blue cheese
  • 2 pears (red D'Anjou if possible), cored and cut lengthwise in eighths
  • Watercress for garnish


  1. Separate the lettuce leaves.
  2. Toast the walnuts in a preheated 325-degree oven for 5 minutes.
  3. Purée 1/4 cup of the toasted walnuts and with the garlic. Add the vinegar(s), salt, and pepper.
  4. While whisking or pulsing in a kitchen device, add the oils.
  5. Toss the leaves with the remaining 1/2 cup walnuts, vinaigrette, and cheese.
  6. Arrange on four plates and top neatly with pear slices, watercress, and any remaining salvageable bits of cheese from the bowl.