Insalata di Pere e Gorgonzola

Nutrition · per serving

Steps

1. 1

   Wash and dry the rocket thoroughly so the dressing will cling instead of sliding off. Halve, core, and thinly slice the pear; if you want a neater presentation, leave the peel on for color and texture. Crumble the Gorgonzola into bite-size pieces and roughly break the walnuts with your hands.

   80 g rocket1 medium (180 g) ripe but firm pear60 g Gorgonzola30 g walnuts
2. 2

   In a small bowl, whisk the olive oil, lemon juice, honey, salt, and black pepper until lightly emulsified and glossy. Taste the dressing: it should be balanced between sweet, sharp, and savory; adjust with a few extra drops of lemon if the pear is very sweet.

   20 ml extra-virgin olive oil15 ml lemon juice10 g honey1 g fine sea salt1 g freshly ground black pepper
3. 3

   Place the rocket in a mixing bowl and drizzle over about two-thirds of the dressing. Toss gently just until the leaves are lightly coated; overdressing will weigh the salad down.

   80 g rocket20 ml extra-virgin olive oil15 ml lemon juice10 g honey1 g fine sea salt1 g freshly ground black pepper
4. 4

   Divide the dressed rocket between 2 plates. Arrange the pear slices over the top, then scatter over the Gorgonzola and walnuts. Spoon over the remaining dressing and finish with an extra twist of black pepper if desired. Serve immediately while the leaves are crisp and the pear is fresh.

   80 g rocket1 medium (180 g) ripe but firm pear60 g Gorgonzola30 g walnuts20 ml extra-virgin olive oil15 ml lemon juice10 g honey1 g freshly ground black pepper

Origin & History

Pairing fruit with sharp cheese and bitter greens is a classic theme in northern Italian cooking, especially in regions where pears, walnuts, and blue cheeses are abundant. Gorgonzola, one of Italy's oldest blue cheeses, is traditionally matched with sweet elements such as honey or ripe fruit, making this salad a natural modern expression of those regional flavors.