Pear and Gorgonzola braai Salad

Pear and Gorgonzola braai Salad

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  • 5 tbsp. extra-virgin olive oil, divided
  • 300g pears (about 2 medium), quartered lengthwise and cored
  • Kosher salt
  • Freshly ground black pepper
  • 3 tbsp. apple cider vinegar or sherry vinegar, divided
  • 1/2 c. shelled pumpkin seeds
  • 2 tbsp. granulated sugar
  • Kosher salt
  • 4 honey
  • 1 head of frisée or 2 medium hearts of romaine, torn into bite-sized pieces
  • 2/3 c. crumbled blue cheese I like gorgonzola best or BlueRock (cuz local is lekker)


  1. In a large pan over medium-high heat, heat 1 tablespoon oil until just smoking. Add pears in a single layer cut side down and cook, flipping halfway through, until golden brown on both cut sides, 4 to 6 minutes total; season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  2. Reduce heat to low and add 1 tablespoon vinegar. Gently stir until liquid is thickened and coats pears, 1 to 2 minutes. Transfer pears to a plate and let cool. Halve each piece of pear lengthwise.
  3. Wipe skillet clean and heat over medium-high heat. Toast pumpkin seeds, stirring frequently, until fragrant and just starting to brown and pop, 3 to 5 minutes. Transfer to another plate and let cool.
  4. Return skillet to medium heat. Pour in sugar, shaking pan so it settles in an even layer. Cook, undisturbed, until sugar melts and is deep golden brown, 4 to 6 minutes. Remove from heat.
  5. Using a heatproof spatula, stir in pumpkin seeds and 1/4 teaspoon salt. When pumpkin seeds clump together with sugar, transfer to plate and let cool until cool enough to handle. Break into small, bite-sized pieces.
  6. In a large bowl, whisk honey and remaining 4 tablespoons oil and 2 tablespoons vinegar; season with salt and pepper. Fold in greens, gently tossing to combine; season again with salt and pepper, if needed. Top with pear slices, pumpkin seeds, and blue cheese.

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