Baby Field Greens and Pear Salad with Gorgonzola Vinaigrette

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#28048

serves/makes:

ready in:
under 30 minutes

ingredients

3 cups baby greens
1/4 cup walnuts, shelled
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon shallot, minced
2 ounces Gorgonzola cheese, crumbled
1 ripe pear, cored and stemmed

directions

Wash and spin-dry the baby greens. Set aside. Lightly toast the walnuts in a small saucepan over medium heat.

Combine vinegar, olive oil and shallot to make dressing. Toss greens with the dressing and crumble the Gorgonzola over the top.

Place the pear in a 300 degrees F oven for 5 minutes to warm. Slice warm pear into wedges, arrange on top of salad and serve.