Pear & Gorgonzola Harvest Salad

Name: Pear & Gorgonzola Harvest Salad
Yield: 12
Ingredients: 2 large egg whites; 2 tbsp pure maple syrup; 3 tsp packed brown sugar, divided; ⅛ tsp salt; 1 cup walnut pieces or halves; ¼ cup balsamic vinegar; 2 tbsp walnut oil; 1 ½ tsp minced fresh garlic; 1 ½ tsp chopped fresh basil; 1 ½ tsp chopped fresh oregano; 1 small head red Belgian endive, leaves separated; 3 cups spring salad mix; 1 cup arugula; 1 cup baby kale; 1 cup watercress, trimmed; 2 small ripe red Anjou pears, thinly sliced; 1 cup blackberries; 3 tbsp Gorgonzola cheese crumbles; Crostini crackers, for serving

Subtly sweet and buttery Anjou pears are the star of this salad.

A fresh medley of greens, Anjou pears, blackberries and Gorgonzola cheese complements roasted turkey and beef main dishes. Subtly sweet and buttery Anjou pears are available year-round; peak season is late fall through winter.

Makes 12 servings

Ingredients

2 large egg whites
2 tbsp pure maple syrup
3 tsp packed brown sugar, divided
⅛ tsp salt
1 cup walnut pieces or halves
¼ cup balsamic vinegar
2 tbsp walnut oil
1 ½ tsp minced fresh garlic
1 ½ tsp chopped fresh basil
1 ½ tsp chopped fresh oregano
1 small head red Belgian endive, leaves separated
3 cups spring salad mix
1 cup arugula
1 cup baby kale
1 cup watercress, trimmed
2 small ripe red Anjou pears, thinly sliced
1 cup blackberries
3 tbsp Gorgonzola cheese crumbles
Crostini crackers, for serving

Directions

Preheat oven to 300°F. Line a baking sheet with foil; set aside.
In a large mixing bowl combine egg whites, maple syrup, 2 teaspoons brown sugar and salt. Add walnuts; toss to coat. Spread nuts on prepared baking sheet. Bake 10 to 12 minutes or until walnuts are crisp and lightly browned, stirring halfway through. Remove from oven. Stir nuts to release from foil; set aside.
For vinaigrette, in a small bowl whisk together vinegar, walnut oil, garlic, basil, oregano and remaining 1 teaspoon brown sugar.
In a large serving bowl toss together Belgian endive, spring salad mix, arugula, kale and watercress. Top with pear slices, blackberries and glazed walnuts; sprinkle with Gorgonzola cheese. Drizzle with vinaigrette and serve with crostini crackers.