Monday, November 22, 2010

Fall Salad with Cranberry Vinaigrette

I forgot all about this salad. I've had it ready to post for a few weeks. I served this at my book group and everyone seemed to really like it. I made some changes to the original posting based on some of the reviews. The dressing is a bit tart, you could substitute red wine vinegar for the cider vinegar to make it less tangy. I used a container of mixed greens that I bought from the store to make the preparation go a little quicker.

Fall Salad with Cranberry Vinaigrette
adapted from
1/4 cup cider vinegar
1/4 cup rice vinegar
1/4 cup cranberries
1/4 cup olive oil
2 TBSPs white sugar
1/8 tsp kosher salt
1 pinch freshly ground black pepper

2 red Anjou pears, diced, with a few reserved slices for garnish if desired
1/2 cup toasted walnuts, chopped
1/2 cup crumbled Gorgonzola or Feta cheese

1. In a saucepan, combine vinegar and cranberries. Cook over medium heat until cranberries soften. Remove from heat; add olive oil, sugar, salt and pepper. Place in blender and mix until smooth. Refrigerate until chilled.
2. In a large bowl, combine the Romaine lettuce, endive, diced pears, walnuts and Gorgonzola. Toss and drizzle with enough dressing to coat.
4. Divide among salad plates and garnish with pear slices.


aurora said...

Thank you for posting this deliciousness!!!!!

Kristy said...

so tasty! love it!