Grilled Pear and Gorgonzola Salad with Balsamic Demi Glaze
My mother and father live on a lake in western North Carolina and are constantly entertaining guests. As spring approaches they extend an open invitation to all their friends who are eager to get in on some “dock therapy.” That’s what my parents call it when they all go down to the dock on the lake and enjoy the sounds of the water, the feel of the sun and good conversation. It’s amazing how just a little dock therapy can work up such an appetite. Luckily, my mother finds it rewarding to feed people. She is the queen of all things salad, and everyone waits with anticipation for the unveiling of her salad dish.
I’ve tried to pick up her salad-making skills. For this light but filling salad, I like the combination of sweet grilled pears over a peppery bed of greens. Pears are typically late-summer fare, although you can find them in the grocery store year round. The spring salad mix consists of arugula, Bibb, Boston, radicchio and Mache lettuces, a combination that includes bitter, sweet and peppery flavors.
Combine that with the pungent taste of Gorgonzola, crunchy bacon and walnuts, and you have yourself a salad winner. Offer this delicious Grilled Pear and Gorgonzola Salad to your guests, with or without the dock therapy. Enjoy!