Fall Salad with Cranberry Vinaigrette

Ingredients

• 0.5 cups cider vinegar
• 0.25 cups fresh cranberries
• 0.25 cups olive oil
• 2 teaspoons white sugar
• 0.13 teaspoons kosher salt
• 1 pinch freshly ground black pepper
• 2 heads romaine lettuce - rinsed , dried, and torn into bite-size pieces
• 2 medium heads Belgian endive - washed , dried and chopped
• 2 reds Anjou pears
• 0.5 cups toasted walnuts , chopped
• 0.5 cups crumbled Gorgonzola cheese

Instructions

1. 1

   Combine vinegar and cranberries in a saucepan; 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. 2

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

3. 3

   Combine Romaine lettuce, endive, diced pears, walnuts, and Gorgonzola in a large bowl. drizzle and toss with enough dressing to coat.

4. 4

   Divide among salad plates and garnish with julienned pear. Top with additional walnuts if you like.