Warm Pear (Bosc) and Gorgonzola Salad with toasted Pine nuts.
Moe’s lunch one day last week.
I never measure anything when I make salads.
Everything is to taste.
Everything is to taste.
For this salad, I sautéed the pear slices in a little butter with a drizzle of honey and lemon.
Just until they were soft but still held their shape.
The dressing was olive oil, a little Dijon mustard,
a tiny bit of fresh minced garlic, (didn’t want the garlic to over power)
a squeeze of fresh lemon juice, salt, pepper,
and,
for a little sweetness
I added in a little of the sauce from the sautéed pears.
Topped with a Gorgonzola Cheese and toasted Pine Nuts.
Just until they were soft but still held their shape.
The dressing was olive oil, a little Dijon mustard,
a tiny bit of fresh minced garlic, (didn’t want the garlic to over power)
a squeeze of fresh lemon juice, salt, pepper,
and,
for a little sweetness
I added in a little of the sauce from the sautéed pears.
Topped with a Gorgonzola Cheese and toasted Pine Nuts.
thibeaultstable.com 
LOVE the lighter color on your site, a lot easier on my old eyes. And as always, your recipes make me drool!
This is just lovely! I would be thrilled to eat this…anytime!
Deb, Thanks for the feedback. A change is always good. But is taking me some time to get use to.~Ann
Thanks Linda.
Roasted pears and blue cheese are a match made in heaven.