from Savoring Time in the Kitchen
~adapted from a recipe by Kevin at Closet Cooking
Serves 4 as a side salad or 2 and an entree salad~
Washed and chilled greens of your choice (I used Red Leaf)
2 Bartlett pears, cored and sliced
Juice of 1/2 lemon
2 oz. gorgonzola, crumbled
2/3 cup toasted pecans, roughly chopped
¼ cup red onion, sliced thin (optional)
Maple Dijon Vinaigrette
3/4 cup olive oil
1/4 cup cider vinegar (I used Pear Chardonnay Vinegar by B.R. Cohn which I find at TJX - all of the B.R. Cohn vinegars are wonderful!)
1/4 cup maple syrup
2 Tbl. Dijon mustard
1-2 cloves garlic, minced
salt and pepper to taste
In a small mixing bowl,whisk all the vinaigrette ingredients until well blended and refrigerate until ready to prepare salad.
Gently toss the sliced pears with the lemon juice until all cut sides are coated and set aside.
To serve, toss the greens with desired amount of vinaigrette or until the leaves are lightly coated to taste. Add additional vinaigrette if needed. Arrange the greens on a salad plate and arrange the pears, crumbled cheese and toasted pecans across the top of the salad.