Korean Pear Salad with Gorgonzola and Candied Walnuts

A refreshing and elegant starter salad combining the sweetness of Korean pear with the sharp tang of gorgonzola and the crunchy sweetness of candied walnuts. A delightful balance of sweet and savory flavors.

Prep Time

15 minutes

Total Time

45 minutes

Calories

575 kcal

Difficulty

Easy

Equipment

3 items

Cost

£2.52/serving

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Lunch•Dessert•Salad•Appetiser

Cuisine:

British

Mood:

Healthy

Ingredients

Servings

2Korean Pear(Asian pear, crisp and sweet)

£3.00

4ozGorgonzola Cheese(Crumbled)

£2.50

1cupWalnut Halves

£2.75

0.3cupGranulated Sugar

£0.10

2tablespoonsWater

0.3teaspoonSalt

5ozMixed Greens(Spring mix or baby spinach)

£1.25

2tablespoonsOlive Oil(Extra virgin)

£0.20

1tablespoonBalsamic Vinegar

£0.15

1teaspoonHoney(optional, for sweetness in dressing)

£0.10

To tasteBlack Pepper(Freshly ground)

£0.05

Total Cost

£10.10

£2.52 per serving

Instructions

1.
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2.
Prepare Candied Walnuts: In a medium saucepan, combine walnuts, sugar, water, and salt. Cook over medium heat, stirring constantly, until the sugar melts and the mixture begins to bubble. Continue cooking, stirring occasionally, until the sugar caramelizes and coats the walnuts evenly, about 5-7 minutes. Be careful not to burn the sugar.
3.
Spread the candied walnuts on the prepared baking sheet and bake for 5-7 minutes, or until the walnuts are lightly toasted. Let cool completely. Break apart any large clumps of walnuts.
4.
Prepare the dressing: In a small bowl, whisk together olive oil, balsamic vinegar, honey (if using), salt, and pepper.
5.
Wash and dry the mixed greens.
6.
Wash, core, and thinly slice the Korean pears.
7.
Assemble the salad: Divide the mixed greens among four plates. Top with sliced Korean pear, crumbled gorgonzola, and candied walnuts.
8.
Drizzle the balsamic dressing over the salads and serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (170g)

575 kcal / 2406 kJ

Carbs

46g

18% of RDA

Fat

41g

59% of RDA

Protein

14g

28% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

35 g

39% of RDA

Sodium

330 mg

14% of RDA

Saturated Fat

11 g

55% of RDA

Chef's Tips

For a more intense gorgonzola flavor, use a more aged or pungent variety.

You can prepare the candied walnuts ahead of time and store them in an airtight container at room temperature for up to a week.

Add a sprinkle of toasted sesame seeds for extra nutty flavor and visual appeal.

If you don't have Korean pear, you can substitute with Bosc pear or another crisp, sweet pear variety.

Cooking Equipment

Oven

Stove

Mixing Bowls

Wine Pairings

No wine pairing suggestions available for this recipe.

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