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Enjoy this recipe from Autumn in the Country Cookbook.
Submitted by: Jo Ann from Gooseberry Patch
1/2 c. cider vinegar
1/4 c. cranberries
1/4 c. olive oil
2 t. sugar
1/8 t. salt
1/8 t. pepper
2 red pears, cored
2 heads romaine lettuce, torn into bite-size pieces
2 heads Belgian endive, chopped
1/2 c. plus 2 T. chopped walnuts, toasted and divided
1/2 c. crumbled Gorgonzola cheese
Combine vinegar and cranberries in a saucepan over medium heat; cook until cranberries are tender. Remove from heat; add oil, sugar, salt and pepper. Place in a blender and process until smooth; chill. Thinly slice one pear; dice remaining pear. In a large bowl, toss together greens, diced pear, 1/2 cup walnuts and cheese. Drizzle with dressing and toss to coat. Divide among 8 salad plates; top with sliced pear and remaining nuts. Makes 8 servings. | |
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Combine vinegar and cranberries in a saucepan over medium heat; cook until cranberries are tender. Remove from heat; add oil, sugar, salt and pepper. Place in a blender and process until smooth; chill. Thinly slice one pear; dice remaining pear. In a large bowl, toss together greens, diced pear, 1/2 cup walnuts and cheese. Drizzle with dressing and toss to coat. Divide among 8 salad plates; top with sliced pear and remaining nuts. Makes 8 servings. |
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