Name: Fall Salad with Cranberry Vinaigrette
Yield: 1
Cuisine: u.s.
Ingredients: 0.5 cup cider vinegar; 0.25 cup cranberries; 0.25 cup olive oil; 2 teaspoons white sugar; 0.125 teaspoon kosher salt; 1 pinch freshly ground black pepper; 2 heads romaine lettuce - rinsed, dried, and torn into bite-size pieces; 2 medium heads Belgian endive - washed, dried and chopped; 2 red Anjou pears; 0.5 cup toasted walnuts, chopped; 0.5 cup crumbled Gorgonzola cheese

Fall Salad with Cranberry Vinaigrette

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Create a stunning Thanksgiving starter with mixed greens, pears, walnuts, and gorgonzola tossed in cranberry dressing.

Ingredients:

0.5 cup cider vinegar
0.25 cup cranberries
0.25 cup olive oil
2 teaspoons white sugar
0.125 teaspoon kosher salt
1 pinch freshly ground black pepper
2 heads romaine lettuce - rinsed, dried, and torn into bite-size pieces
2 medium heads Belgian endive - washed, dried and chopped
2 red Anjou pears
0.5 cup toasted walnuts, chopped
0.5 cup crumbled Gorgonzola cheese

Instructions:

Combine vinegar and cranberries in a saucepan over medium heat until cranberries soften. Remove from heat and blend with olive oil, sugar, salt, and pepper until smooth. Chill in the refrigerator.
Prepare one pear by removing the core and cutting it into thin matchstick-sized strips. Dice the other pear after removing the core.
Combine the Romaine lettuce, endive, diced pears, walnuts, and Gorgonzola in a large bowl. Toss with dressing until evenly coated.
Arrange the salad on plates, decorate with julienned pear, and sprinkle extra walnuts on top.

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