Arugula Salad with Pear, Gorgonzola, and Hazelnuts
A bright, herbaceous salad combining peppery arugula with sweet, juicy pears, creamy Gorgonzola, and toasted hazelnuts. Finished with a simple balsamic vinaigrette that brings all the elements into balance. Ready in minutes—perfect as a first course or alongside roasted meats.
Steps
Before you start
- Choose firm but ripe pears—they should yield slightly to gentle pressure
- If hazelnuts are raw, toast them briefly before adding to the salad
- Have all ingredients prepped and ready, as greens are best dressed just before serving
Make the vinaigrette
- In a small bowl, whisk together the balsamic vinegar and Dijon mustard.
- While whisking constantly, drizzle in the olive oil slowly until emulsified.
- Season with a pinch of salt and black pepper.
- Taste and adjust as needed—the dressing should be balanced between tang and richness.
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Ready when: Vinaigrette looks emulsified and creamy
Tip: Whisk slowly to help the oil and vinegar stay combined. If you rush, the dressing will separate.
Prepare the arugula
- Place the rinsed and thoroughly dried arugula in a large mixing bowl.
- Pat dry with clean kitchen towels if needed—any excess water will dilute the dressing and make the salad soggy.
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Ready when: Arugula is completely dry
Tip: Use a salad spinner for the most efficient drying, or wrap greens loosely in a clean kitchen towel.
Slice and prepare the pears
- Cut the pears in half lengthwise, scoop out the core with a small spoon, and discard.
- Lay each pear half flat on the cutting board and slice thinly (about ¼ inch / 6 mm thick).
- Work quickly so the pears don't oxidize.
- If you notice browning, toss the slices with a small squeeze of lemon juice (optional).
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Ready when: Pears are sliced uniformly and ready to use
Tip: Slice pears just before assembling the salad to prevent browning. A sharp knife will give you cleaner slices.
Assemble and dress
- Pour about three-quarters of the vinaigrette over the arugula and toss gently with your hands or two forks until every leaf is lightly coated.
- Add the pear slices, crumbled Gorgonzola, and chopped hazelnuts.
- Toss very gently once more, then divide among four plates or a serving platter.
- Drizzle with any remaining vinaigrette.
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Ready when: All ingredients are evenly distributed and lightly coated
Tip: Toss gently to avoid bruising the arugula and breaking up the cheese. Add delicate ingredients last so they stay intact.
Good to know
Tips
- Arugula's peppery bite is its hallmark—if your greens taste mild, they may be past their prime. Look for bright green leaves with a clean, herbaceous smell.
- Hazelnuts and Gorgonzola are assertive flavors; the pear and vinaigrette bridge them with sweetness and acidity. Don't oversalt—Gorgonzola is naturally salty.
- For a warm salad (excellent in cooler months), gently warm the vinaigrette before dressing and add the arugula while still warm. The greens will soften slightly and the flavors will meld.
- This salad pairs beautifully with crusty bread and a crisp white wine like Pinot Grigio or a light rosé.
Storage & reheating
Best served immediately, but you can store components separately: arugula in a sealed container (up to 3 days in the fridge), pears in an airtight container with a squeeze of lemon juice (up to 2 days), hazelnuts in an airtight container (up to 1 week at room temperature), and vinaigrette in a jar (up to 1 week in the fridge—shake before using). Assemble only just before serving.
Substitutions
- Gorgonzola cheese (or other blue cheese) → Roquefort, Stilton, or crumbled feta cheese. Any pungent blue or tangy cheese will echo the Gorgonzola's character. Feta is milder and more crumbly.
- roasted, unsalted hazelnuts → Walnuts, pecans, or pine nuts. Walnuts offer a slightly bitter earthiness; pecans are buttery and sweet; pine nuts add delicate richness. Toast before using if raw.
- firm, ripe pears (such as Bosc or Bartlett) → Apples (Granny Smith or Honeycrisp) or fresh figs. Apples add crunch and tartness; figs contribute natural sweetness and a different texture. Both pair beautifully with Gorgonzola.
- aged balsamic vinegar → Red wine vinegar or sherry vinegar. Both are more acidic, so start with 1½ tablespoons and taste. The salad will be brighter and less sweet.
