Ciao'd while watching finches at the feeders.
After the excess, the abstinence. Whether you're enduring dry January, swearing off sweets, or embracing Paleo, this is the month that's buttressed by food resolutions (yes, I used BUTTress intentionally). Thankfully, resolving to eat healthfully doesn't mean jettisoning flavor. To wit, this winter salad with Gorgonzola and pears. Its crisp textures and full flavors are at once satisfying and refreshing. Yes, I know the salad includes cheese. Leave it out if you must but you'll miss the lovely creaminess that counterbalances the crunch of the other ingredients. Since you're eating so healthfully EVERY SINGLE DAY, a little bit of Gorgonzola won't harm you.
WINTER SALAD WITH GORGONZOLA AND PEARS
This robust salad is terrific with roast meats and poultry. Store the walnut oil in the refrigerator after it's opened.
Serves 8 as a side dish
1/2 cup walnuts
6 tablespoons red wine vinegar
2 teaspoons Dijon mustard
Salt and black pepper
3/4 cup walnut oil
1/4 cup crumbled Gorgonzola
Leaves from 2 small heads romaine lettuce, torn into bite-sized pieces (about 8 cups)
3 ripe but firm small pears, such as Red Crimson or Bosc, halved, cored and thinly sliced
1 small red onion, thinly sliced
Preheat the oven to 350 degrees. Spread the walnuts on a baking sheet lined with parchment. Roast until the nuts are fragrant, about 10 minutes. Cool and then coarsely chop the nuts.
In the bottom of a large salad bowl, stir the red wine vinegar, mustard, a generous dash of salt, and a sprinkle of pepper together. Gradually whisk in the olive oil and taste for seasoning, adjusting as necessary. Add the cheese and stir to combine.
Add the lettuce, pears, and red onion to the bowl. Toss gently to coat the salad with the dressing. Sprinkle with the nuts and serve.