Fall Salad with Cranberry Vinaigrette

Ingredients

For 8 servings

• •0.5 tasse cider vinegar
• •0.25 tasse cranberries
• •0.25 tasse olive oil
• •2 c. à café white sugar
• •0.125 c. à café 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 tasse toasted walnuts, chopped
• •0.5 tasse crumbled Gorgonzola cheese

Method

1. 1.Combine vinegar and cranberries in a saucepan; cook over medium heat until cranberries soften. Remove from heat; add olive oil, sugar, salt, and pepper. Place in blender and mix until smooth. Refrigerate until chilled.
2. 2.Core and julienne one pear, core and dice the other.
3. 3.Combine Romaine lettuce, endive, diced pears, walnuts, and Gorgonzola in a large bowl. drizzle and toss with enough dressing to coat.
4. 4.Divide among salad plates and garnish with julienned pear. Top with additional walnuts if you like.