Fall Salad with Cranberry Vinaigrette

01Method

1. 1

   Place the vinegar and cranberries in a small saucepan and heat over medium until the cranberries become soft. Take the pan off the heat, then stir in the olive oil, sugar, salt, and pepper. Transfer the mixture to a blender and process until smooth. Chill in the refrigerator before serving.

2. 2

   Prepare the pears: cut one into thin julienne strips and dice the second one, removing the cores from both.

3. 3

   In a large bowl, toss together the romaine, endive, diced pear, walnuts, and Gorgonzola. Drizzle over enough of the chilled dressing to lightly coat everything and toss well.

4. 4

   Portion the salad onto individual plates and top each serving with the julienned pear strips. Add extra walnuts on top if desired.