Fall Salad with Cranberry Vinaigrette

Salad greens, pears, walnuts and gorgonzola are tossed in a cranberry dressing in this beautiful seasonal salad. Serve as the first course to a Thanksgiving meal.

• Calories: 214 Calories

Ingredients

• 2 teaspoons white sugar
• ¼ cup olive oil
• ½ cup cider vinegar
• ½ cup toasted walnuts, chopped
• 1 pinch freshly ground black pepper
• 2 heads romaine lettuce - rinsed, dried, and torn into bite-size pieces
• ¼ cup cranberries
• ⅛ teaspoon kosher salt
• 2 medium heads Belgian endive - washed, dried and chopped
• 2 red Anjou pears
• ½ cup crumbled Gorgonzola cheese

Recipe Instructions

Step 1

In a saucepan, combine vinegar and cranberries. 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.

Step 2

Core and julienne one pear, core and dice the other.

Step 3

In a large bowl, combine the Romaine lettuce, endive, diced pears, walnuts and Gorgonzola. Toss and drizzle with enough dressing to coat.

Step 4

Divide among salad plates and garnish with julienned pear. Top with any additional walnuts as well.