Pear and Gorgonzola Salad

Hello! What a wonderful holiday time we have had with friends and family! It was just a blessed time for us. I had hoped to type up a "Christmas letter" but did not get around to it so I believe I will write a series of little articles on our favorite picks from 2006. To kick start that theme, I will share my favorite salad from 2006. Inspired by my new love of Gorgonzola, I found a recipe for a salad and tweaked it to make it my own. (To read about the lucious dish that introduced me to this delish cheese click on this link:
http://girl-garden.blogspot.com/2006/07/eureka-springs.html )

Happy Eating!
Love,
Shawna

Pear and Gorgonzola Salad

½ cup of walnuts
1 bag of mixed leaf lettuces (not iceberg)
or two heads of loose leaf lettuce.

1 tablespoon cider vinegar
1 tablespoon whole-grain mustard
2 teaspoons honey (or to taste)
1/4 teaspoon kosher salt, plus more to taste
Freshly ground black pepper
3 tablespoons extra-virgin olive oil

1 ripe pear (the red skinned pears add nice color)
1 ounce gorgonzola cheese (about 1/4 cup loosely packed crumbles)

Wash your lettuce and allow it to drain in a colander while you prepare the rest. (Quick tip-I used to work at a restaurant and learned this: if you allow your lettuce to drain for 20 minutes you won’t have that water that gathers at the bottom of the bowl. Less moisture makes your lettuce last longer.)

Meanwhile, whisk the vinegar and mustard together in a small bowl. Season with the 1/4 teaspoon salt and some pepper. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth, slightly thick dressing. Add the honey to taste.

Quarter and core the unpeeled pear and thinly slice; add to the salad. Scatter the cheese and nuts over the salad. Toss the salad gently to evenly dress all the greens. Serve immediately.

If you want to buy heads of lettuce get the butter lettuce, red or green leaf, or even romaine hearts.