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Fall Salad with Cranberry Vinaigrette




Source of Recipe


Marla


List of Ingredients




1/2 cup cider vinegar
1/4 cup cranberries
1/4 cup olive oil
2 teaspoons white sugar
1/8 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
1/2 cup toasted walnuts, chopped
1/2 cup crumbled Gorgonzola cheese


Recipe



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.

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

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

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

Makes 8 servings