Fresh Pear-and-Green Bean Salad with Sorghum Vinaigrette

Photo: Iain Bagwell; Styling: Heather Chadduck

Recipe from

Recipe Time

Hands-on: 15 Minutes
Total: 1 Hour, 15 Minutes


8 ounces haricots verts (tiny green beans), trimmed
1 (5-oz.) package gourmet mixed salad greens
2 red Bartlett pears, cut into thin strips
1/2 small red onion, sliced
4 ounces Gorgonzola cheese, crumbled


1. Cook beans in boiling salted water to cover 3 to 4 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process; drain. Toss together salad greens, next 4 ingredients, and beans. Serve with Sorghum Vinaigrette.


November 2012