Pear and Gorgonzola

Pear and Gorgonzola Salad

Pears are in season in the Fall (September) through Winter (February) months. Choose fresh ripened pears that are not mushy. (Bartletts) are a good choice for presentation in the salad by keeping the pear and skins intact. Japanese pears have more of a watery crunch that tastes good when diced into the salad.

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