Six delicious, seasonal ingredients make one amazing salad!
This salad is a remix of an unbelievable appetizer we had in Rome – like maybe one of my favorite things I’ve ever tried in my life. The starter was made with a fresh, warm, homemade piece of focaccia and then topped with all the amazingness that you’ll see in this recipe. I’ve switched it around so we have a beautiful, gluten-free salad, and I’m excited to show you how to throw it all together!
Guys, all the ingredients I tasted in Italy inspired me so much. The food was made with so many fresh, seasonal ingredients, and I realized I need to be cooking a LOT more with pear, arugula, figs, prosciutto, and more! They’re just fantastic.
So, when we ordered the focaccia starter, I thought, “This sounds like a lot of competing flavors.” And then it tasted amazing. Then, when I tried making it into a salad for the first time, I thought, “I’m not sure if these flavors are really going to work together.” And then it again tasted incredible and I couldn’t stop eating it. I even made another little salad right then so that I could eat a little more. The second time I made the salad, I thought, “I know this is quite a lot of flavors, but I KNOW it’s going to be amazing.” And then it was! Simple, elegant, and delicious!
So, trust me on this one – these ingredients are 100% addicting and work amazingly and unexpectedly together! We’re talking six easy ingredients to throw together, too: arugula, pear, pine nuts, gorgonzola, cinnamon, and honey!
It’s also going to be the easiest salad you’ll ever make cause the dressing is like – basically just honey. Yeah. You could go crazy with it and put together a more complex dressing, but with all the other amazing flavors, we need and want and will love a simple dressing here.
So, you’ll top a bunch of arugula with some crumbed gorgonzola, toasted pine nuts, and slices of pear. Here’s where it gets interested: sprinkle a bit of cinnamon over it all – yep, cinnamon! This sweetness works in amazing, explosive ways with the salty cheese and pine nuts. Then, drizzle some honey over it all – don’t go too crazy here, just a light drizzle! And dig in immediately because I know your brain is jut wondering how all of this is gonna go together!
- 1 Tablespoon pine nuts
- 5 oz. arugula
- ¼ cup crumbled gorgonzola
- 1 pear, sliced
- A few pinches of cinnamon
- 1 Tablespoon honey
- Toast the pine nuts in a small skillet over medium heat for 4-5 minutes, until golden brown. When done, remove from the hot skillet right away so that they do not overcook.
- Wash the arugula and place in a large bowl. Top with the crumbled gorgonzola, the sliced pear, and the pine nuts. Sprinkle a few pinches of cinnamon over it all (can add more to taste).
- Drizzle the honey over the entire salad (no need to measure here, if you want one less dirty spoon, just lightly drizzle it over the salad).
- Enjoy immediately!
Storage suggestion: Best enjoyed immediately or same day.
If you try this pear and gorgonzola arugula salad, I’d love to see the result! Tag your kitchen creations with #mesacookingco so I can admire your beautiful work!
© MESA COOKING CO. All images & content are copyright protected. Please do not use my images or content without prior permission.