Ingredients
For the vinaigrette:
3 tablespoons red wine vinegar
1 tablespoon Dijon-style prepared mustard
1/2 cup extra-virgin olive oil
coarse salt
freshly ground pepper
For the salad:
1 regular size bag (your choice) prepared salad greens
Note: The original recipe calls for 2 heads of butter or leaf lettuce, or a mixture of red and green lettuces, washed, dried and torn into 1″ pieces. To make this recipe even quicker for busy, home cooks to prepare, try the pre-washed, bagged lettuces. I used a mixture called Heart’s Delight, a combination of romaine, green leaf and butter lettuce hearts, and found it perfectly acceptable.
3-4 fresh pears, either French Butter, d’Anjou or Comice, peeled and cut into 1/4″ wide slices
Note: To prevent the peeled, pear slices from browning, I quickly swished them in fresh lemon juice and set aside.
a 5 ounce package (or container) of crumbled Gorgonzola
Note: If you’re not a fan of blue cheeses, feta cheese would work nicely and be a great, salty substitute.
1/2 cup walnut halves or pieces, lightly toasted
Note: To lightly toast walnut pieces, warm walnuts in a small frying pan with no added butter or oil. Cook over a medium to medium-high heat, tossing the nuts often until they are just lightly browned. If nuts should burn, toss them in the trash bin and begin again.
Optional - dried cranberries &/or dried cherries for extra color, flavor and texture
Note: Unfortunately I was so busy preparing dinner that I didn’t think to add dried cranberries or cherries until AFTER the salad was served. Let my omission be your gain.
Preparation
Mix together
