Fall Salad with Cranberry Vinaigrette


  • ½ cup cider vinegar
  • ¼ cup cranberries
  • ¼ cup olive oil
  • 2 teaspoons white sugar
  • ⅛ teaspoon kosher salt
  • 1 pinch freshly ground black pepper
  • 2 heads romaine lettuce – rinsed, dried, and torn into bite-size pieces
  • 2 medium heads Belgian endive – washed, dried and chopped
  • 2red Anjou pears
  • ½ cup toasted walnuts, chopped
  • ½ cup crumbled Gorgonzola cheese
  • Directions

  • Step 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.


  • Step 2

    Core and julienne one pear, core and dice the other.

  • Step 3

    In a large bowl, combine the Romaine lettuce, endive, diced pears, walnuts and Gorgonzola. Toss and drizzle with enough dressing to coat.

  • Step 4

    Divide among salad plates and garnish with julienned pear. Top with any additional walnuts as well.

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