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.

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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.

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

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

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

Fall Salad with Cranberry Vinaigrette

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