Gorgonzola and Red Pear Salad with Olive Tapenade Spirals
The crispy-salty crunch of the tapenade spirals is a perfect companion to the sweetness of the pear and the nutty bite of Saga® Crumbled Gorgonzola.
Quantity
Makes 4 Recipes
Ingredients
Tapenade spiral:
1 sheet frozen puff pastry, thawed
1 cup olive tapenade
2 tablespoons fresh lemon juice
2 tablespoons rice wine vinegar
¼ cup light olive oil
Salt and pepper to taste
2 red pears, cut into thin wedges
6 cups mesclun or any salad green
1/3 cup Saga® Crumbled Gorgonzola
Methods
1. Preheat the oven to 400°F. Unfold the pastry sheet on a lightly floured surface. Spread the tapenade around the surface of the pastry to within 1-inch of the edge. Start on the long side; roll up like a jellyroll. Press seam to seal. Cut the roll into 20 ½-inch slices and place them, cut side down, on a baking sheet.
2. Bake until pastries are golden brown, about 15 minutes. Set aside on a cooling rack for 10 minutes.
3. In the meantime, prepare the dressing. Whisk the lemon juice, rice wine vinegar, and olive oil. Season with salt and pepper; set aside.
4. Arrange the mesclun and pears on serving plate. Drizzle with vinaigrette and sprinkle with Gorgonzola. Serve with tapenade spirals.
