Pear & Gorgonzola Salad

 Favorite Vegetarian prep25 mins total time25 mins servings4 calories709 addedOctober 2015

Vinaigrette

• ¼ cup balsamic vinegar
• ½ teaspoon sea salt
• ½ teaspoon Dijon mustard
• ¾ cups virgin olive oil
• 2 teaspoons shallots, finely minced
• Freshly ground pepper, to taste

1. Mix vinegar, salt and mustard.
2. Slowly whisk in the olive oil until an emulsion forms.
3. Add shallots and pepper. Taste and adjust seasoning.
4. Best to make it fresh but may be stored for a few days in the fridge.

Salad

• 1 cup walnut halves, toasted
• 4 – 6 cups torn salad greens, trimmed washed & dried
• ½ cup vinaigrette
• 2 pears, peeled, cored and sliced
• ¼ pound gorgonzola (You may substitute with Blue, Roquefort or feta cheese.)

1. Toss greens with most of the vinaigrette.
2. Divide among 4 plates.
3. Decorate with pear slices and crumbled cheese.
4. Coarsely chop the walnuts and put on top of salad.
5. Drizzle the last of the vinaigrette over top.

Nutrition

calories709 total fat67.9g saturated fat12.7g cholesterol21.2mg total carbohydrates dietary fiber5.4g sugars9.6g added sugars protein1.8g sodium715.7mg