Summer Salad with Fresh Pears, Grilled Shrimp, and Gorgonzola

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From the Chef

John J. Griffin, CEC, CEPC

“This can be a very delicious, beautiful, and profitable salad. There is a certain amount of prep work involved, but to put this together at time of service is very easy. With some work, the plate can be very colorful, and have good height. The better this plate looks, the more you can charge for the dish”


1 loaf Baguettes
4 oz Gorgonzola Cheese
2 pounds Mesculin Salad Greens
6 each NY Bartlett Pears
8 oz Grape Tomatoes
12 oz Balsamic Vinaigrette
24 each Shrimp, P&D tail on 21/25


Slice the French bread into thin slices. Toast lightly on each side, and allow to cool. Crumble the Bleu cheese, and press, as evenly as possible, on each slice of bread.

Cover, and keep cool until service.

In a large salad bowl, combine the salad greens, the sliced pears, and the dressing. Toss well, not more than 5 minutes before service. At this point, season the shrimp, (or chicken), and grill, or sauté, until they are browned and completely cooked. If using chicken, slice into ½” thick slices.

At the same time, put the Bleu cheese toast points under a broiler, or in a toaster oven, to heat completely, browning a little,

Portion the greens mix into individual plates, or a large salad bowl. Top with the hot chicken or shrimp, and arrange the hot Bleu cheese slices around the salad.


6 salads


Salad, Seafood

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Association of Nutrition & Foodservice Professionals