Ingredients
Method
For the Vinaigrette
- In a small bowl, whisk extra virgin olive oil, Boyajian Maple Vinegar and mustard4 Tablespoons extra virgin olive oil, 2 Tablespoons Boyajian Maple Vinegar, ¼ teaspoon Dijon mustard
- Add salt and black pepper. Set asideKosher salt and freshly cracked pepper to taste
For the Salad
- Toast the walnuts in a medium skillet over medium heat, stirring often, about 4-5 minutes Set aside⅓ cup roasted chopped walnuts
- In a large bowl, combine the greens, walnuts, cranberries and pears.4 cups mixed salad greens, ¼ cup dried cranberries, 2 pears, unpeeled and sliced into ¼" slices
- Before serving, drizzle ½ of the vinaigrette and gently toss until lightly coated,
- Divide evenly onto serving plates, sprinkle cheese on top and more dressing if desired.⅓ cup crumbled Gorgonzola, or any blue cheese
- Serve immediately with your favorite crusty bread.
