Game of Thrones warned me: Winter is here! Really! I mean, I’ve been in my CaliBubble for a while, but would you believe the rest of the country is not suffering from a record-breaking drought? If you saw the gigantor snowflakes bombing the asphalt outside my pal’s window right now, there’d be no question. It’s full-blown waynter. (And here I thought the Snowpocalypse was just YA for the forthcoming albino zombie takeover. “Just,” of course, being used super loosely because, duh, I would totally read that.)
Anyway. Food! So while I’m here in Minneapolis getting snowed in, I thought yooz guise might want to celebrate summa the fresher flavors of winter with this super refreshing, decidedly seasonal salad. It’s so flippin’ tasty, boyz, you don’t even know. But you will know in approximately 5 minutes, because that’s about how long it’ll take you to prep a grapefruit, chop a pear and bust out your gorg-iest gorg. The bluer the better. (Although if you’re not a blue cheese fan, I’ll endorse a feta substitute. Salty tang, ain’t no thang.)
The other key to the delectably balanced flavors of this salad? Plenty of fresh, verdant parsley (flat-leaf, please!) and good olive oil. Extra-virgin, definitely. Something that lingers with a little peppery heat in the back of your throat? Yep, that’s the one. SIGN. ME. UP.
Oh, and speaking of sign up – have you registered for your chance to win a new 14-CUP Cuisinart Food Processor yet? It’s literally a click away, you guys. And we’ve even extended the deadline through NOON EST on Tuesday, February 25th, so get your click on and tell your buds. Or don’t tell your buds. Who are they to win your food processor? Psht, Mooches.
Alrizzle my pizzles, I’m getting amp’d go FLIPPING SNOW TUBING with my peeps, you go make some baller, kinda-fancy-looking-but-totally-not-fancy-to-make winter salad, and we’ll meet back here in a couple.
- 2 large pears, cored and chopped into about 1/2″ dice
- 2 medium red grapefruit, peeled, cored and chopped into about 1/2″ dice
- 2 T reserved grapefruit juice
- good extra virgin olive oil
- 2 oz crumbed Gorgonzola
- coarse sea salt
- freshly cracked black pepper
- small handful flat-leaf parsley, roughly chopped
Prep pears and grapefruit into 1/2″ dice, reserving about 2 T grapefruit juice. Gently toss fruit with juice and drizzle generously with olive oil. Scatter with Gorgonzola and parsley. Season with coarse salt and plenty of freshly cracked pepper to taste. Enjoy!
Like whatcha see here — or have a question, feedback, or recipe hack to share? Join The Pig & Quill convo by commenting below (I love, luv, lurve comments) and hang out with me on Facebook, Twitter, Instagram and Pinterest. And don’t forget to subscribe to P&Q emails (see that nifty box up there in the right sidebar?) so you never miss a post. x’s & o’s!