Charred Pear Salad with Smoked Gorgonzola & Roasted Walnut Vinaigrette

Ingredients:

3 firm pears (Bosc or Anjou), halved and cored

1 tablespoon olive oil

1/2 cup smoked blue cheese, crumbled

4 cups mixed bitter greens (radicchio, arugula, endive)

1/2 cup walnuts, toasted

1 tablespoon maple syrup

2 tablespoons balsamic vinegar

1 teaspoon Dijon mustard

1/4 cup olive oil

Salt and pepper, to taste

Char the Pears:

Brush the pear halves with olive oil and place them cut-side down directly on a grill grate over medium-high heat or a grill pan set over the fire. Cook for 4-5 minutes, turning occasionally, until deeply caramelized and grill marks appear. Remove from heat and slice.

Toast the Walnuts:

Place the walnuts in a dry skillet or cast-iron pan on the grill over medium heat. Cook for 3-5 minutes, stirring occasionally, until they are golden and fragrant.

Make the Vinaigrette:

In a small fire-safe bowl, whisk together the balsamic vinegar, Dijon mustard, and maple syrup. Slowly whisk in the olive oil until emulsified. Season with salt and pepper.

Assemble the Salad:

In a large bowl, toss the mixed bitter greens with a few tablespoons of the vinaigrette. Divide the greens among plates, then top with the grilled pear slices, crumbled smoked blue cheese, and toasted walnuts.

Serve:

Drizzle additional vinaigrette over the salad, if desired, and serve immediately.