Servings: 2 main or 4 side salads



  • 4 cups desired mixed salad greens
  • 1/3 cup roasted chopped walnuts
  • 1/3 cup crumbled Gorgonzola, or any blue cheese
  • 1/4 cup dried cranberries
  • 2 Pears (Bartlett or Bosc), unpeeled and sliced into ¼ in slices
  • 4 Tablespoons Extra Virgin Olive Oil
  • 2 Tablespoon Boyajian Maple Vinegar
  • ¼ teaspoon Dijon mustard
  • Kosher salt and freshly cracked pepper to taste


For the vinaigrette

 In a small bowl, whisk extra virgin olive oil, Boyajian Maple Vinegar and mustard

Add salt and black pepper. Set aside


For the Salad

Toast the walnuts in a medium skillet over medium heat, stirring often, about 4-5 minutes Set aside

In a large bowl, combine the greens, walnuts, cranberries and pears.

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.

Serve immediately with your favorite crusty bread.