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Autumn Salad with Grapes, Walnuts, Pears and Gorgonzola

SERVINGS
4-6
RATE THIS RECIPE
(14)
Anthony Scotto's Autumn Salad + Mushroom Lasagna + Double Chocolate Sponge Cake
Anthony Scotto's Autumn Salad + Mushroom Lasagna + Double Chocolate Sponge CakeNathan Congleton / TODAY
SERVINGS
4-6
RATE THIS RECIPE
(14)

Ingredients

Balsamic Dressing
  • 1/2 cup balsamic vinegar
  • 2 teaspoons grain mustard
  • 1 tablespoon minced shallots
  • 3/4 cup vegetable oil
  • 3/4 cup extra virgin olive oil
  • Salt and freshly ground black pepper
Salad
  • 1 cup dry white grapes
  • 1 head red cabbage, thinly sliced
  • 1 Williams pear, cut into cubes
  • 1/2 bag Mesclun greens, cleaned and washed
  • 1 cup walnuts
  • Salt, freshly ground black pepper and oregano, to taste
  • 1 cup gorgonzola cheese, cut into cubes

Chef notes

This salad has some serious crunch! The toasty walnuts and crisp cabbage give it great texture, while the juicy grapes and ripe pears add a subtle sweetness.

Preparation

For the balsamic dressing:

Place balsamic vinegar, mustard and shallots in a mixing bowl. Whisk in the oils, then season to taste with salt and freshly ground black pepper.

For the salad:

In large bowl, combine all ingredients, and toss with the balsamic dressing. Season with salt, pepper and oregano, if desired. Plate the salad greens and top with crumbled gorgonzola cheese.