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Raw Beet, Pear and Gorgonzola Salad
Recipe courtesy Gabriele Corcos and Debi Mazar
- Total Time:
- 10 min
- Prep:
- 10 min |
- Inactive Prep:
- -- |
- Cook:
- --
- Level:
- Easy
- Yield:
- 6 to 8 servings
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.