Fall Salad With Cranberry Vinaigrette
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Recipe Summary Fall Salad With Cranberry Vinaigrette
This is a great starter for Thanksgiving dinner that is both delicious and festive.Ingredients | Gooseberry Falls Duluth½ cup cider vinegar¼ cup cranberries¼ cup olive oil2 teaspoons white sugar⅛ teaspoon kosher salt1 pinch freshly ground black pepper2 heads romaine lettuce - rinsed, dried, and torn into bite-size pieces2 medium heads Belgian endive - washed, dried and chopped2 red Anjou pears½ cup toasted walnuts, chopped½ cup crumbled Gorgonzola cheeseDirectionsIn 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.Core and julienne one pear, core and dice the other.In a large bowl, combine the Romaine lettuce, endive, diced pears, walnuts and Gorgonzola. Toss and drizzle with enough dressing to coat.Divide among salad plates and garnish with julienned pear. Top with any additional walnuts as well.Info | Gooseberry Falls DuluthServings: 8 Yield: 8 servings
TAG : Fall Salad With Cranberry VinaigretteSide Dish, Sauces and Condiments Recipes, Salad Dressing Recipes, Vinaigrette Dressing Recipes,
