Ingredients
- Salad:
- 1 small red onion, chopped
- 1 Tb. canola oil
- 1 (5 oz.) bag spring mix lettuces
- 1 tsp. kosher salt
- 1 tsp. freshly ground black pepper
- 1/2 c. walnuts, toasted
- 1 red pear, cored and sliced
- 1 green pear, cored and sliced
- Cranberry Vinaigrette:
- 1/4 c. fresh cranberries, or frozen cranberries, thawed
- 2 Tb. balsamic vinegar
- 2 Tb. sherry vinegar
- 1 Tb. sugar
- 1 tsp. Dijon-style mustard
- 1/4 tsp. dried thyme
- 1/4 tsp. dried rosemary
- 1 c. canola oil
- 1/4 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1/2 c. Gorgonzola cheese
- Garnish: pomegranate seeds
Preparation
Step 1
FOR THE SALAD: In a small skillet, cook onion in oil over medium heat until tender, approximately 10 minutes. Let cool for 20 minutes before using in salad. In a large bowl, combine lettuces, salt, pepper, walnuts, pears, and red onion. Drizzle with desired amount of Cranberry Vinaigrette, tossing to coat. Crumble Gorgonzol cheese over salad. Garnish with pomegranate seeds, if desired. Serve immediately.
FOR THE CRANBERRY VINAIGRETTE: In the bowl of a food processor, puree cranberries until smooth. Add vinegars, sugar, mustard, thyme, and rosemary. Pulse to combine. With food processor running, gradually add oil and process until well blended. Season with salt and pepper. Cover and refrigerate for 4 hours to overnight. Bring to room temperature and whisk before serving.