fall salad with cranberry vinaigrette

Ingredients

• Servings: 8
• 1/2 cup vinegar
• 1/4 cup cranberries
• 1/4 cup olive oil
• 2 teaspoons white sugar
• 1/8 teaspoon 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 red anjou pears
• 1/2 cup toasted walnuts, chopped
• 1/2 cup crumbled gorgonzola cheese

Recipe

• 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.
• core and julienne one pear, core and dice the other.
• in a large bowl, combine the romaine lettuce, endive, diced pears, walnuts and gorgonzola. toss and drizzle with enough dressing to coat.
• divide among salad plates and garnish with julienned pear. top with any additional walnuts as well.