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Autumn Salad with Grapes, Walnuts, Pears and Gorgonzola

Anthony Scotto's Autumn Salad + Mushroom Lasagna + Double Chocolate Sponge Cake
Anthony Scotto's Autumn Salad + Mushroom Lasagna + Double Chocolate Sponge CakeNathan Congleton / TODAY

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.


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
  • 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


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.