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Little Gem Salad with Pear, Gorgonzola and Honey Vinaigrette

This Little Gem, Pear and Gorgonzola Salad balances sweet, salty and crunchy in every bite. Tender Little Gem lettuce is topped with juicy Forelle pears (or Bosc if preferred), creamy Gorgonzola, toasted walnut pieces and crisp bacon, then finished with a bright White Balsamic Honey Mustard Vinaigrette. The colors and textures make it a striking starter or light lunch that’s simple to assemble yet feels special.

Little gem pear Gorgonzola on white platter with white napkin

Forelle pears are at their best in the cooler months—often available from September through January—and offer a delicate sweetness that pairs beautifully with blue cheese. These pears trace their roots back centuries in Europe, but if you can’t find Forelles, ripe Bosc pears are an excellent substitution. Either way, the combination of sweet pear, tangy Gorgonzola and toasted walnuts creates a memorable flavor profile.

Let’s prepare and assemble this Little Gem, Pear and Gorgonzola salad

This salad comes together quickly and benefits from a honey-mustard or balsamic-style dressing. A White Balsamic Honey Mustard Vinaigrette brings bright acidity, gentle sweetness and a silky finish that complements the salty and creamy elements. The dressing recipe is included in the ingredients section below for convenience.

closeup of little gem pear and gorgonzola salad with bacon bits and dressing
  1. Quarter the Little Gem lettuce heads and rinse gently. Place cut side down on clean kitchen towels to drain and dry.
  2. Prepare the White Balsamic Honey Mustard Vinaigrette: combine minced shallot and white balsamic vinegar to macerate briefly, then add oil, Dijon, honey, and season to taste. Shake or whisk until emulsified.
  3. Cook bacon according to package directions, aiming for extra crispness so it adds texture as a topping. Cool and crumble.
  4. If your Gorgonzola is a block, crumble it into small pieces; otherwise use pre-crumbled Gorgonzola.
  5. Toast walnut pieces in a small skillet over medium heat for about 4–6 minutes, stirring frequently, until they give off a warm, toasty aroma. Transfer to a plate to cool.
  6. Pat the Little Gem wedges dry and arrange them on a serving platter.
  7. Core and slice pears. For Forelles, quarter and remove seeds; for larger Bosc pears, halve, core and slice thinly. Fan the pear slices over the lettuce.
  8. Scatter crumbled Gorgonzola, toasted walnuts and crumbled bacon over the pears and lettuce.
  9. Dress the salad with the White Balsamic Honey Mustard Vinaigrette just before serving so the lettuce stays crisp.
  10. Serve immediately and enjoy.

Substitutions

Can I use another fruit?

Yes. Apples pair nicely with Gorgonzola and provide a similar crisp sweetness. Berries like strawberries, blackberries or blueberries also work if you prefer a fruitier contrast.

What other cheeses work with this recipe?

Blue cheese varieties, Asiago or small chunks of aged Parmigiano-Reggiano complement the pears and nuts well.

Can I make this in advance?

You can prepare components ahead, but slice pears and assemble just before serving to prevent browning. Toast walnuts and crumble bacon in advance for quicker assembly.

What other lettuces work for this salad?

Tender lettuces such as butter lettuce, baby lettuces or a spring mix are excellent alternatives to Little Gem.

If you try this salad, please leave a comment and let other readers know how it turned out—we appreciate your feedback!

All content and photographs ©Claudia’s Table and claudiastable.com

Little Gem Pear and Gorgonzola Salad • White Balsamic Honey Mustard Vinaigrette

A bright, elegant salad featuring Little Gem lettuce, pears, creamy Gorgonzola, toasted walnuts and bacon, finished with a white balsamic honey mustard vinaigrette. Serves 4.

Author: Ana Coronado

Prep Time: 20 mins • Cook Time: 0 mins • Assembling: 5 mins • Total Time: 25 mins

Servings: 4 • Calories: 326 kcal

Equipment

  • Jar or bottle with lid (for dressing)
  • Serving platter

Ingredients

Dressing

  • 1 tbsp shallot, minced
  • 2 tbsp white balsamic vinegar
  • 6 tbsp neutral oil (grapeseed, avocado or light olive oil)
  • 1 tbsp Dijon mustard
  • 2 tsp honey (raw or regular)
  • Salt and pepper, to taste

Salad

  • 2 whole Little Gem lettuces (or half large head butter lettuce / baby lettuces)
  • 2 cups Forelle pears, cored and quartered (about 2–3), or sliced Bosc / red pears
  • 2 slices bacon, cooked extra crispy and crumbled
  • 1/4 cup Gorgonzola, crumbled
  • 1/4 cup walnut pieces, toasted

Instructions

Dressing

  1. Combine minced shallot and white balsamic vinegar in a jar and let sit 5 minutes to macerate.
  2. Add oil, Dijon mustard, honey, salt and pepper, then shake or whisk until emulsified.
  3. Store any leftover dressing in the refrigerator up to one week.

Prepping and assembling the salad

  1. Quarter and rinse the Little Gem lettuces, then drain and pat dry.
  2. Cook and crumble bacon. Crumble or break the Gorgonzola into bite-sized pieces.
  3. Toast walnuts in a dry skillet over medium heat for 4–6 minutes until fragrant; cool.
  4. Arrange the lettuce wedges on a platter and layer pear slices on top.
  5. Scatter crumbled Gorgonzola, toasted walnuts and bacon over the salad.
  6. Drizzle with the White Balsamic Honey Mustard Vinaigrette just before serving.

Notes

Slice pears right before serving to avoid browning. For a nuttier finish, substitute pecans for walnuts. This salad is naturally gluten free and makes a refined appetizer or side.

Nutrition

Serving: 2 wedges • Calories: 326 kcal (approximate)

Keywords: easy salad dressing, fall salad, honey mustard dressing, pear and gorgonzola, salad dressing

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