Warm Pear Gorgonzola and Lentil Salad with Caramelized Pears
A sophisticated salad combining earthy lentils with sweet caramelized pears and tangy Gorgonzola cheese. The lentils are simmered with aromatic herbs and garlic, then tossed in a bright Dijon vinaigrette while still warm. Butter-sautéed pears with brown sugar create beautiful golden caramelization that balances the sharp cheese. Perfect as an elegant starter for dinner parties or a substantial lunch that bridges seasons. The warm lentils help melt the cheese slightly, creating a harmonious blend of textures and temperatures.
Ingredients
- 1 cup lentilschickpeas1:1gluten-free
different texture
- 1 small carrot, quartered
- 2 sprigs fresh thyme
- 2 sprigs Italian flat-leaf parsley
- 1 bay leaf
- 2 cloves garlic, peeled and smashed
- ¼ tsp kosher salt
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- 2 tsp Dijon mustard
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- 2 firm-ripe pears, quartered lengthwise
- 2 tbsp unsalted butter
- 2 tsp packed, brown sugar
- 3 oz Gorgonzola cheese, coarsely crumbledgoat cheese1:1vegetarian
milder flavor
Instructions
- 1
Rinse lentils with cold water
- 2
Tie carrot, thyme, parsley, and bay leaf in a bundle with string and place in medium saucepan with lentils and garlic
- 3
Add 4 cups water and bring to a boil
- 4
Reduce heat and simmer partially covered for 25 minutes or until lentils are tender
- 5
Drain and discard bundle and garlic
- 6
Whisk together olive oil, red wine vinegar, Dijon mustard, salt, and black pepper in glass measuring cup
- 7
Toss hot lentils with dressing in large bowl
- 8
Core pears and thinly slice
- 9
Heat butter in large skillet over medium-high heat
- 10
Add pears and sprinkle with brown sugar
- 11
Saute on both sides until golden and slightly caramelized, about 5 minutes
- 12
Place lentils on large platter
- 13
Arrange pears on top and sprinkle with Gorgonzola
- 14
Serve immediately
Tips
Use firm-ripe pears that hold their shape when cooked but have enough sweetness to caramelize well
Toss the lentils with dressing while they're still hot so they absorb the flavors better
Don't skip the herb bundle - it infuses the lentils with subtle aromatics that complement the other flavors
Good to Know
Refrigerate assembled salad up to 2 days, though pears may soften slightly
Cook lentils and make dressing up to 2 days ahead; caramelize pears just before serving
Serve immediately while pears are warm and cheese is slightly softened
Common Mistakes
Don't overcook lentils to avoid mushy texture
Don't let pears cook too long or they'll become too soft
Add cheese just before serving to prevent excessive melting
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use canned lentils instead of cooking from scratch?
Yes, use 2 cups drained canned lentils. Warm them gently before tossing with dressing for best flavor absorption.
What if I can't find Gorgonzola cheese?
Blue cheese or goat cheese work well as substitutes. Use the same amount and crumble similarly for best distribution.
How long will this salad keep in the refrigerator?
The salad keeps for 2-3 days refrigerated, though the pears may soften slightly and lose some caramelization.