Fall Salad with Cranberry Vinaigrette

Ingredients

• 2  anjou pears red
• 2 medium heads belgian endive dried washed chopped
• 1 pinch pepper black freshly ground
• 0.5 cup cider vinegar 
• 0.3 cup cranberries 
• 0.5 cup gorgonzola cheese crumbled
• 0.1 teaspoon kosher salt 
• 0.3 cup olive oil 
• 2 heads romaine lettuce - dried rinsed
• 0.5 cup walnuts toasted chopped
• 2 teaspoons sugar white

Equipment

• bowl
• sauce pan
• blender

Directions

1. In a saucepan, combine vinegar and cranberries. Cook over medium heat until cranberries soften.
2. Remove from heat; add olive oil, sugar, salt and pepper.
3. Place in blender and mix until smooth. Refrigerate until chilled.
4. Core and julienne one pear, core and dice the other.
5. In a large bowl, combine the Romaine lettuce, endive, diced pears, walnuts and Gorgonzola. Toss and drizzle with enough dressing to coat.
6. Divide among salad plates and garnish with julienned pear. Top with any additional walnuts as well.