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Try This: Treviso and Bartlett pear salad with Gorgonzola recipe

Want something tasty to eat that’s also a treat for your eyes? Enjoy this fall salad courtesy of Kansas City’s first James Beard Award-wining restaurateur, Chef Michael Smith.

TREVISO AND BARTLETT PEAR SALAD WITH GORGONZOLA FARINA CHEF MICHAEL SMITH .jpg

So this is what fall tastes like.

Photo by Jenny Wheat Photography, Styling by Janie Jones

Spice up your salad game with this fall recipe from a cookbook by Chef Michael Smith — Kansas City’s first James Beard Award-winning chef + executive chef of Farina.

Ingredients

  • 1 head of Italian Treviso lettuce
  • 1 head of Castelfranco lettuce
  • 1 cup diced fried pancetta lardons
  • 2 Bartlett pears
  • 1/3 cup orange fennel pollen vinaigrette
  • 6 Spanish white pickled anchovies
  • 2-3 ounces of sweet Gorgonzola cheese
  • 1⁄2 teaspoon of cracked black pepper

Preparing

  1. Pull off bruised lettuce leaves. Cut cores off each end. Discard.
  2. Pull apart lettuce heads. Leave Treviso leaves whole. Tear Castelfranco leaves until they are ~3 inches in diameter.
  3. Toss Castelfranco leaves with parsley in a large salad bowl. Set aside.
  4. Cut Bartlett pears in half in four long wedges, leaving the skin on. Set aside.
  5. Add pancetta, pepper, and vinaigrette to the bowl.
  6. Toss gently, fully dressing the salad.

Plating

  1. On four separate plates, place two Treviso leaves each and divide salad.
  2. Tuck four pear wedges into each salad.
  3. Top with three slivers of anchovies.
  4. Sprinkle teaspoons of Gorgonzola cheese all over salads.
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