Recipe courtesy of Gabriele Corcos and Debi Mazar
Show: Extra Virgin
Raw Beet, Pear and Gorgonzola Salad
Total:
10 min
Active:
10 min
Yield:
6 to 8 servings
Level:
Easy
Total:
10 min
Active:
10 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Salad: 
  • 1 medium yellow beet, scrubbed well
  • 1 medium red beet, scrubbed well
  • 1 slightly underripe Comice pear
  • 2 to 3 ounces gorgonzola dolce, broken up into small pieces
  • 2 sprigs fresh mint, leaves picked
Dressing:
  • 1/3 cup extra-virgin olive oil
  • 1 lemon, juiced
  • 3 sprigs fresh thyme, leaves picked
  • 1 sprig fresh mint, leaves picked
  • Salt
  • Freshly ground pepper

Directions

For the salad: Using a mandoline, slice the beets paper thin and arrange artfully on a platter. Core the pear and slice into thin lengthwise slices with a knife. Arrange the pears in fans on top of the beets. Add the gorgonzola dolce and garnish with whole mint leaves.

For the dressing: Combine the extra-virgin olive oil and lemon juice in a small bowl. Mince the thyme and the mint leaves together and add to the bowl. Season with salt and pepper. Whisk to combine. Dress the salad right before serving.

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