Autumn is by far my favorite time of the year! Crisp, cool weather, colorful leaves, fall festivities, and, of course, all the seasonal foods. Sweet, juicy pears are in season and this salad is one to savor. It’s simple, pretty, and so flavorful. Pears are packed with nutrients. Here are a few fun facts about this seasonal fruit:

• One medium pear has 6 grams of fiber, which makes it an excellent source!
• Pears are rich in antioxidants, especially in their skin. They contain vitamin C and phytonutrients. Enjoy the whole fruit to reap all the nutrition benefits it has to offer.  
• To tell if a pear is ripe, check the neck next time you’re at the grocery store or local farmers market. The neck is the area near the stem. If it gives when slight pressure is applied, it’s ripe and ready to eat!

In the US, there are ten varieties of pears – Bartlett, Red Bartlett, Comice, Bosc, Green Anjou, Red Anjou, Forelle, Seckel, Concorde, and Starkrimson. Each variety has its own flavor, texture, and color. In this salad, I use Bartlett pears, which are juicy, sweet, and delicious.

The inspiration for this salad came from one I had at a local restaurant in southern California. It’s the perfect fall side dish for your next dinner party or just to enjoy any day of the week!

Recipe: Pear, Gorgonzola, and Walnut Salad with Honey Cider Vinaigrette

Ingredients:

Salad:

• 1-2 ripe Bartlett pears
• ½ cup gorgonzola cheese
• ¼ cup English walnuts, coarsely chopped
• 4 cups mixed greens

Honey Cider Vinaigrette:

• 2 tablespoons Meyer lemon juice
• 1-2 teaspoons Meyer lemon zest
• 1 tablespoon honey
• ¼ cup olive oil
• 1 tablespoon honey apple vinegar  
• ¼ teaspoon salt
• 1/8 teaspoon freshly cracked pepper  

Directions:

1. To make the vinaigrette, whisk together the lemon juice, lemon zest, honey, vinegar, olive oil, salt, and freshly ground black pepper. Set aside.
2. Wash pears and pat dry. Slice Bartlett pears into ¼ inch slices.
3. In a salad bowl, add the mixed greens and fluff. Sprinkle with gorgonzola cheese and chopped walnuts.

Notes:

• Slice the pears right before you are ready to serve the salad. Pears turn brown quickly, so it’s best to slice at the last minute.
• The dressing may be made ahead of time. I recommend waiting to dress the salad until you are ready to serve. The greens may wilt if the dressing sits too long.
• O Olive Oil & Vinegar has an incredible selection of vinegars. For this salad, I used their honey apple vinegar and it gives the dressing such great flavor.