Pear & Gorgonzola Salad

• 1 cup walnut halves, toasted
• 4 -6 cups torn salad greens, , trimmed washed & dried
• 1/2 cup vinaigrette
• 2 pears, peeled,cored & sliced
• 1/4 lb gorgonzola (You may substitute with Blue or roquefort cheese)
• Vinaigrette
• 1/4 cup balsamic vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon Dijon mustard
• 3/4 cup virgin olive oil
• 2 teaspoons shallots, finely minced
• pepper

1. To make Vinaigrette------------------.
2. Mix vinegar, salt, mustard in a blender or food processor.
3. Very slowly pour in the oil while processor is on.
4. Process until an emulsion forms.
5. Taste and adjust seasoning.
6. Add shallots& pepper.
7. Best to make it fresh but may be stored for a few days in the fridge.
8. ---Salad-----------------------.
9. Toss greens with most of the vinaigrette.
10. Divide among 4 plates.
11. Decorate with pear slices and crumbled cheese.
12. Coarsely chop the walnuts and put on top of salad.
13. Drizzle the last of the vinaigrette over top.

walnut halves, torn salad greens, vinaigrette, gorgonzola, vinaigrette, balsamic vinegar, salt, dijon mustard, virgin olive oil, shallots, pepper

Taken from www.food.com/recipe/pear-gorgonzola-salad-16206 (may not work)