Equipment
Ingredients
Vinaigrette
- 1 shallot, finely diced
- 15 ml sherry vinegar
- 1 g salt
- ½ g black pepper
- 5 g dijon mustard
- 30 ml olive oil
- 15 ml walnut oil
Crostini
- 30 ml olive oil
- 100 g onion, sliced 6mm thick
- 1 g salt
- ½ g black pepper
- 1½ g rosemary, finely chopped
- 6 ciabatta, 2cm thick slices
- 85 g gorgonzola dolce
- 22 walnuts
Pear Salad
- 225 g bitter greens
- 60 g celery stalks and leaves, finely chopped
- 2½ pear
Nutrition (per serving)
Method
In a small bowl, combine the diced shallot, sherry vinegar, salt, and pepper. Let the mixture sit for 10 minutes to macerate.
Stir the Dijon mustard into the shallot mixture, then slowly whisk in the olive oil and walnut oil until the dressing is emulsified.
Heat olive oil in a skillet over medium-high heat. Sauté the sliced onions until they soften and begin to brown.
Season the onions with salt and pepper, reduce the heat to medium, and continue cooking for 5 minutes until caramelized.
Stir the chopped rosemary into the onions and remove from heat. Allow the mixture to cool to room temperature.
Preheat your oven to 200°C (400°F).
Place the ciabatta slices on a baking sheet and toast in the oven until the edges are golden.
Spread approximately 14g (0.5 oz) of gorgonzola onto each toasted slice. Top with the caramelized onions and 3-4 walnut halves.
Bake the assembled crostini on the top rack at 200°C (400°F) for 5 to 7 minutes until the cheese is bubbly.
In a large salad bowl, toss the bitter greens and chopped celery with half of the prepared vinaigrette.
Peel, core, and slice the pears. Toss the slices with the remaining vinaigrette in a separate bowl.
Arrange the dressed pears over the salad greens and serve immediately alongside the warm crostini.
Chef's Notes
- For the best flavor, use Gorgonzola Dolce, which is a milder, creamier, and sweeter version of gorgonzola. If you prefer a sharper taste, a Gorgonzola Piccante can be substituted.
- Don't rush the onion caramelization. Low and slow heat is key to developing deep, sweet flavor without burning. Stirring occasionally will ensure even cooking.
- Toast the ciabatta until it's crisp but not hard. This will provide a sturdy base for the toppings and prevent it from becoming soggy.
- The vinaigrette can be made ahead of time and stored in the refrigerator. Whisk again before using, as the oils may separate.
- For an extra layer of flavor and texture, lightly toast the walnuts before adding them to the crostini.
Storage
Refrigerator: 24 hours — Store components separately; salad will wilt if dressed.
Reheating: Reheat crostini in a 180°C (350°F) oven for 5 minutes.
