Pear, Gorgonzola, and Lentil Salad
Recipe Type: Entree, Main, Salad
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4
A hearty meatless salad that combines pears and gorgonzola with lentils in a tangy dressing
  • for the lentils-
  • 1 cup lentils
  • 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
  • for the dressing-
  • 3 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 2 tsp Dijon mustard
  • ½ tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • for the pears-
  • 2 firm-ripe pears, quartered lengthwise
  • 2 tbsp unsalted butter
  • 2 tsp packed brown sugar
  • 3 oz Gorgonzola cheese, coarsely crumbled
  1. Rinse the lentils with cold water. Tie carrot, thyme, parsley, and bay leaf in a bundle with string and place in a medium saucepan with the lentils and garlic. Add 4 cups of water and bring to a boil. Reduce heat and simmer, partially covered, for 25 minutes or until lentils are tender. Drain and discard bundle and garlic.
  2. Whisk together all of the dressing ingredients in a glass measuring cup. While lentils are hot, toss with dressing in a large bowl.
  3. Core the pears and thinly slice. Heat butter in a large skillet over medium-high heat. Add pears and sprinkle with brown sugar. Saute on both sides until golden and slightly caramelized, about 5 minutes.
  4. Place lentils on a large platter. Arrange pears on top and sprinkle with Gorgonzola. Serve immediately.
from Redbook Magazine, October 2012
Recipe by Honest Cooking at