Fall Salad with Cranberry Vinaigrette
adapted from allrecipes.com
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.