Insalata Verde Milanese (Milanese Green Salad)

I enjoy watching decorating or home improvement shows and it was from an episode of Restaurant Makeover where Massimo Capra demonstrated his version of a green salad.  Pears are members of the rose family and related to the apple and to quince.  They are a good source of vitamin C and copper.  Vitamin C stimulates white cells to fight infection and copper helps protect the body from free radical damage.  A nice, light crunch from the sweet pears and creamy texture from the cheese make this salad a crowd pleaser.

Serves 4
recipe adapted from Massimo Capra
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175g (6 oz.) baby spinach
small white onion, thinly sliced
1 Bosc pear, julienned
100g Gorgonzola, crumbled
small handful walnuts
1/4 cup olive oil
1 tablespoon red wine vinegar
1 to 2 teaspoons honey
salt and freshly ground black pepper

Wash and dry spinach and place in a large bowl. For the vinaigrette, whisk together the oil, vinegar and honey in a small bowl until the vinaigrette starts to thicken (about 2 minutes). Or alternatively, add to a container with a lid and shake vigorously until sauce starts to thicken. Add onion and pear to the spinach and gently toss. Add vinaigrette and toss to combine. Divide among 4 plates finishing off by adding walnuts and Gorgonzola. Season with salt and freshly ground black pepper.

The Culinary Chase’s Note: Pear and Gorgonzola are a favorite combo for me and this recipe created unusual but delicious results. The recipe calls for Bosc pears (retains crispness even when ripe) but you can also use other pears such as Comice or Red Bartlett for extra color. Whichever variety is selected, it is important that the pears are not overly ripe and still have some crunch.