Ingredients
5-6 c. spring salad mix
1/2 c. pecan halves, toasted
1 pear, cored and sliced thin
1/4 c. dried cranberries
1/4 c. crumbled gorgonzola cheese
Balsamic Vinaigrette
1/8 c. good balsamic vinegar (18 yr or older)
1/4 t. salt
1/2 t. Dijon mustard
6 Tbls. extra virgin olive oil
3 t. shallots or red onion, minced
1-2 Tbls. water to thin, if desired
Instructions
Combine vinaigrette ingredients (except water) in a mini food processor and pulse just to combine. You can also use a wire whisk. Add a little water to thin if desired.
In a large salad bowl, assemble salad greens, pear, dried cranberries, pecans and cheese.
Drizzle with desired amount of vinaigrette, toss and serve.
NOTE: Serves 4-6. Leftover dressing can be stored in refrigerator for up to a week.