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Grilled Pears With Gorgonzola, Walnuts & Vinaigrette Salad

I’ll never forget the first time I tasted grilled pears. It was at a tiny trattoria tucked away in the hills of Tuscany. The air was thick with the scent of wood smoke and herbs, and this simple dish – sweet pears kissed by the grill, contrasted with creamy gorgonzola and crunchy walnuts – was an absolute revelation. It was the perfect blend of rustic charm and refined flavors, a dish I’ve been recreating and riffing on ever since.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Dietary Type: Vegetarian

Ingredients

For the Pears:

2 Bosc pears
1/4 cup Walnut pieces
1/4 cup Gorgonzola cheese (or good quality bleu cheese)
1 tablespoon Honey
Light oil (such as olive oil or grapeseed oil, for brushing)

For the Salad:

4 cups Baby arugula, escarole or 4 cups endive
1 cup Vinaigrette, good quality (store-bought or homemade)

Equipment Needed

Grill
Small pan
Small bowl
Knife
Cutting board
Tongs
Measuring cups and spoons
4 plates

Instructions

Start by preparing your grill. Clean the grill grate thoroughly and then lightly oil it to prevent the pears from sticking. Preheat the grill to medium-high heat. You want it hot enough to create nice grill marks, but not so hot that it burns the pears before they are heated through.
While the grill is heating, prepare the pears. Wash and dry the Bosc pears. Cut each pear in half lengthwise, from stem to blossom end. Use a spoon to carefully scoop out the cores, removing the seeds and any tough membrane.
To ensure the pears sit flat on the grill, slice a very thin piece off the skin side of each pear half. This will create a stable base and prevent them from rolling around. Brush the cut sides of the pears with a light oil. This will help them caramelize beautifully on the grill and prevent them from drying out.
Once the grill is hot, carefully place the pear halves, cut-side down, onto the grill grate. Cover the grill and cook for approximately 10 minutes, or until the pears are heated through and develop attractive grill marks. The exact cooking time will depend on the heat of your grill and the ripeness of your pears, so keep a close eye on them.
While the pears are grilling, prepare the gorgonzola walnut mixture. In a small pan, toast the 1/4 cup of walnut pieces over medium heat on the stovetop, stirring frequently, until they are lightly toasted and fragrant, about 5 minutes. Be careful not to burn them!
Pour the toasted walnuts into a small bowl. While the walnuts are still warm, add the 1/4 cup of gorgonzola cheese (or bleu cheese) to the bowl. The residual heat from the walnuts will help to soften and slightly melt the cheese.
Add the 1 tablespoon of honey to the walnut and gorgonzola mixture. Stir lightly to incorporate all the ingredients. You don’t want to overmix, just ensure that the honey is evenly distributed.
In a separate bowl, gently toss the 4 cups of arugula, escarole, or endive with a small amount of the vinaigrette. You want the greens to be lightly coated, not swimming in dressing. Overdressing the salad can make it soggy and mask the other flavors.
Divide the dressed greens evenly onto four plates. This will form the base of your salad.
After the pears have grilled for about 10 minutes on the cut side, turn them over so that the skin side is facing down. Divide the gorgonzola walnut mixture evenly among the four pear halves, placing it on the grilled cut side.
Grill the pears for another couple of minutes, or until the gorgonzola is melted and slightly bubbly. Watch closely to prevent burning.
Remove the grilled pears from the grill and place one half pear on top of the salad greens on each of the four plates.
Drizzle the pears and salad with a little more vinaigrette. Serve immediately while the pears are still warm and the cheese is melted.

Expert Tips & Tricks

Pear ripeness matters: Choose pears that are ripe but still firm. Overripe pears will become mushy on the grill.
Vinaigrette quality: The quality of your vinaigrette will significantly impact the flavor of the dish. Use a good quality store-bought vinaigrette or make your own from scratch. A balsamic vinaigrette works particularly well.
Toast the walnuts: Toasting the walnuts enhances their flavor and adds a pleasant crunch to the salad.
Cheese variations: If you’re not a fan of gorgonzola or bleu cheese, you can substitute it with goat cheese or a crumbled feta.
Grill pan alternative: If you don’t have an outdoor grill, you can use a grill pan on your stovetop to achieve similar results.
Make ahead: The walnut gorgonzola mixture can be made ahead of time and stored in the refrigerator. Bring it to room temperature before grilling. The vinaigrette can also be made in advance.

Serving & Storage Suggestions

Serve the grilled pear salad immediately after grilling for the best flavor and texture. The warm pears and melted cheese are a delightful contrast to the cool, crisp greens. This salad makes a wonderful appetizer or a light lunch.

Leftovers can be stored in an airtight container in the refrigerator for up to 24 hours. However, the grilled pears will lose some of their texture, and the salad greens may become slightly wilted. It is best to consume the salad as soon as possible. Reheating is not recommended as it will further soften the pears and wilt the greens.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	350 kcal	18%
Total Fat	20g	31%
Saturated Fat	8g	40%
Cholesterol	25mg	8%
Sodium	200mg	9%
Total Carbohydrate	35g	12%
Dietary Fiber	5g	20%
Sugars	20g	–
Protein	5g	10%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Vegan version: Substitute the gorgonzola cheese with a vegan blue cheese alternative or omit it altogether. Use maple syrup instead of honey.
Different fruits: Try grilling other fruits such as peaches, nectarines, or figs in place of the pears.
Nut variations: Use pecans, almonds, or hazelnuts instead of walnuts.
Greens variations: Experiment with different types of greens such as spinach, kale, or mixed greens.
Add protein: Add grilled chicken or shrimp to the salad for a more substantial meal.
Spice it up: Add a pinch of red pepper flakes to the walnut gorgonzola mixture for a touch of heat.

FAQs (Frequently Asked Questions):

Q: Can I use a different type of pear?
A: Yes, while Bosc pears are recommended for their firm texture, you can also use Anjou or Bartlett pears. Choose pears that are ripe but not too soft.

Q: Can I make my own vinaigrette?
A: Absolutely! Homemade vinaigrette is a great way to customize the flavors of the salad. A simple balsamic vinaigrette works well, or you can experiment with different herbs and spices.

Q: How do I prevent the pears from sticking to the grill?
A: Make sure the grill grate is clean and well-oiled before placing the pears on it. Brushing the cut sides of the pears with oil also helps prevent sticking.

Q: Can I prepare the pears ahead of time?
A: It’s best to grill the pears just before serving. However, you can cut and core the pears in advance and brush them with lemon juice to prevent browning.

Q: What if I don’t have a grill?
A: You can use a grill pan on your stovetop or even broil the pears in the oven. Keep a close eye on them to prevent burning.

Final Thoughts

This Grilled Pears with Gorgonzola, Walnuts & Vinaigrette Salad is a symphony of flavors and textures – the sweetness of the pears, the tanginess of the cheese, the crunch of the walnuts, and the vibrant greens all come together in perfect harmony. It’s a dish that’s both elegant and approachable, perfect for a casual weeknight dinner or a special occasion. I encourage you to give it a try and let me know what you think! Don’t hesitate to experiment with different ingredients and variations to make it your own. And if you discover a particularly delicious combination, please share it with me!

Grilled Pears With Gorgonzola, Walnuts & Vinaigrette Salad Recipe