Red and Green Salad featuring Pears, Cheese and a Cranberry Vinaigrette

Serves 8

 

Ingredients:

Vinaigrette:

1/2 C. cider vinegar

splash of balsamic(careful! put balsamic in bottle’s cap before pouring into dressing; taste before adding more)

1/4 C. whole cranberries

1/4 C. olive oil

2 Tsp. sugar

1/8 Tsp. salt

Ground pepper to taste

Salad:

2 firm Bartlett pears or Anjou pears ( or apples if you prefer)

2 heads romaine lettuce, rinse dried, torn into bite-size pieces

2 medium heads Belgian endive, wash,dried, and chopped

Additional add-on ingredients:

1/2  C. chopped toasted walnuts

1/2 C. crumbled Gorgonzola cheese or other blue cheese

Instructions:

Vinaigrette:

1. Combine vinegar and cranberries in a saucepan and cook over medium heat until the cranberries are softened—7-10 minutes.
2. Remove from heat and add olive oil, sugar and S&P.
3. Place in blender and mix until smooth.  Refrigerate until chilled.

Salad:

1. Core and julienne one pear; core and dice the other
2. Combine the romaine, endive, diced pears, walnuts and Gorgonzola in a large bowl.  Drizzle with enough dressing to coat and toss gently.
3. Top with julienned pear.

Bon Appetit.

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.