Name: Fall Salad with Cranberry Vinaigrette
Yield: 8
Ingredients: Cider vinegar - ½ cup; Cranberries - ¼ cup; Olive oil - ¼ cup; White sugar - 2 teaspoons; Kosher salt - ⅛ teaspoon; Freshly ground black pepper - 1 pinch; Romaine lettuce - rinsed, dried, and torn into bite-size pieces - 2 heads; Belgian endive - washed, dried and chopped - 2 medium heads; Red Anjou pears - 2; Chopped walnuts, toasted - ½ cup; Crumbled Gorgonzola cheese - ½ cup

Ingredients for - Fall Salad with Cranberry Vinaigrette

1. Cider vinegar ½ cup

2. Cranberries ¼ cup

3. Olive oil ¼ cup

4. White sugar 2 teaspoons

5. Kosher salt ⅛ teaspoon

6. Freshly ground black pepper 1 pinch

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

10. Chopped walnuts, toasted ½ cup

11. Crumbled Gorgonzola cheese ½ cup

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.