Wow. Beautiful, simple, and great flavors. I served at a dinner party as the starter and it was a huge hit! Definitely a keeper.
I have made this twice now. It's beautiful and delicious. Enough to make you swoon. Also fairly quick, easy, and inexpensive. The pancetta was a nice addition. I always cook my bacon in the oven, but now will substitute thin pancetta slices for special occasions. I used baby spinach when I couldn't find mache. This is a real keeper.
I made this recipe for Christmas Eve dinner this year. It was the last course before dessert,as the French do it, salad last not first. It was unreal and my guests loved it. A real success. I had to make a few changes as well. Could not find mache so I used an organic Bibb lettuce. I also could not find Champagne vinegar in the two stores where I looked so I used a white wine vinegar. I will definitely find that champagne vinegar and make sure it is a staple in my pantry.
This recipe elicited moans from those around the table. I too made a few mods. I roasted the pears until they were soft, stuffed them with just the gorgonzola/honey mix and served it on top of a baby arugula mix. The spicy arugula balanced the sweet pear perfectly. Then I sprinkled the salad with chopped, toasted hazlenuts and diced pancetta. Yum! I don't make many dishes more than once, but I will this one.
Absolutely delicious. I followed the recipe exactly and do think the tartness of the dressing nicely balanced the pear, which was itself not too sweet with the addition of fresh thyme.
Very yum and I'd definitely make it again. But I did make a few changes: I had to use regular baby greens because I couldn't find the mache. And since I really don't like Gorgonzola, I subbed Camembert. (If you sub the Camembert, watch carefully during the broil/oven stage) I used a mixture of hazelnuts and pecans. It was lovely. The honey was a nice touch. I might add a touch to the dressing next time for a hint of sweetness.
Delicious! I didn't have hazelnuts so I substituted walnuts and in the interest of time just tossed my greens with extra virgin olive oil and lemon juice. I will definitely serve this again as a first course for a dinner party, or a light supper for family.