Recipe information
Ingredients for - Fall Salad with Cranberry Vinaigrette
7. Romaine lettuce - rinsed, dried, and torn into bite-size pieces - 2 heads
8. Belgian endive - washed, dried and chopped - 2 medium heads
9. Red Anjou pears - 2
How to cook deliciously - Fall Salad with Cranberry Vinaigrette
1. Stage
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. Stage
Core and julienne one pear, core and dice the other.
3. Stage
In a large bowl, combine the Romaine lettuce, endive, diced pears, walnuts and Gorgonzola. Toss and drizzle with enough dressing to coat.
4. Stage
Divide among salad plates and garnish with julienned pear. Top with any additional walnuts as well.
