Grilled Pear Salad with Gorgonzola, Walnuts and Spicy Mustard Vinaigrette

Jennifer Daskevich


Grilled sweet pears with the spicy mustard and pungent creamy cheese make for a fantastic contrast in taste and textures. Served this at a dinner party and everyone loved it.

pinch tips: How to Core a Head of Lettuce






10 Min


15 Min


1 large shallot minced
1 large clove garlic minced
2 teaspoons dijon mustard
2 tablespoons spicy stone ground mustard
2 tablespoons honey
1/4 cup sherry vinegar
3/4 cup olive oil
kosher salt and fresh ground pepper to taste
2 bosc pears
1/4 cup walnut pieces
1/4 cup blue brie such as cambazola
1 tablespoon honey
4 cups arugula

Directions Step-By-Step

Clean and oil your grill grate. Turn on and heat to medium high heat.
Make the vinaigrette. In a small bowl, whisk together the shallots, garlic, both mustards, 2 tbsp. honey, and vinegar until completely combined. Slowly pour in the olive oil and whisk continuously to emulsify. (Save extra dressing to marinate pork or chicken for the grill).
Grill the Pears. Cut pears in half and scoop out the cores. Slice a piece off the skin side so it will lay flat without rolling. Brush with a light oil. Place pears cut-side down on the grill. Cover and cook until heated through and nice grill marks appear, about 10 minutes
Meanwhile. . .Toast walnuts in small pan over medium heat on stovetop until toasted, about 5 minutes. Pour walnuts in small bowl and while still warm add blue brie and mix so cheese melts. Add 1 tbsp. honey. Stir lightly to incorporate.
Toss arugula very lightly with vinaigrette. Divide onto four plates.
When pears are nicely grilled on cut side turn over and divide gorgonzola mixture among pears. Grill for a couple minutes more. Remove pears and place ½ pear on each of the four plates. Drizzle with spicy mustard vinaigrette. Serve warm and enjoy!!

About this Recipe

Collection: Grilling Favorites
Other Tag: Quick & Easy