large ripe pears, divided
tsp fresh tarragon or scant (¼ tsp dried)
tbsp cider vinegar
tbsp lemon juice
heads Bibb lettuce, rinsed and dried
oz (1 cup) crumbled Gorgonzola or bleu cheese
Peel, core and chop 1 pear. Place pear, 1/3 cup water, sugar and tarragon in a small saucepan. Simmer over medium heat until pear pieces are soft, about 5 minutes, depending on ripeness of pear. Do not let all the water evaporate. There should be about 7/8 cup pear and liquid. Remove from heat and cool. Pour pear and liquid into blender and blend until smooth. Add part of the vinegar and lemon juice. Taste and adjust sugar and acid to make a sweet-tart dressing, adding a little water if needed to thin. Refrigerate until cold. Core and thinly slice remaining 2 pears. For each serving, arrange 3-4 lettuce leaves on a salad plate. Top with 1/3 of a sliced pear and 2-3 tbsp Gorgonzola. Drizzle with 2 tbsp dressing. Serve immediately.