PEAR GORGONZOLA SALAD

4 to 6 servings

everyDAYSALADS
8 cups spring mix Caramelized Walnuts (p. 201)
2 medium ripe pears (see Note) Balsamic Vinaigrette (p. 199)
1/2 cup crumbled Gorgonzola cheese
1/4 cup dried cranberries


1. Put the spring mix into a large bowl. (Spring mix is a combination of small-
leafed lettuces, available at most supermarkets.)
2. Peel the pears. Cut in half, core, then cut into thin slices. Add the pears,
cheese, cranberries, and walnuts to the greens.
3. Add just enough dressing to moisten the ingredients, and toss to coat and
combine.

Note: The cut pear edges will oxidize and turn brown if cut up ahead of time so
slice at the last minute before serving. Your pears should be just ripe and fragrant.

If they are still hard they have no flavor, and if too ripe, they turn to mush. To
check for ripeness, apply gentle pressure at the stem end of the pear with your
thumb. If it yields to pressure, it's ready to eat.

CONVERSATION STARTER:

Your cousin Mike just joined the Marines.
What do you think about that?


After tasting this salad in many restaurants, I went home and created this recipe. I love the pears with the Gorgonzola and the caramelized walnuts. This salad
is absolutely deliciousóand so easy to put together just before you sit down to eat.


This recipe is from THE FOOD NANNY RESCUES DINNER ©2008 Liz Edmunds ó www.thefoodnannyrescuesdinner.com