Pear, Beet, and Gorgonzola Green Salad

Ingredients

• 0.3 cup balsamic vinegar 
• 2  beets peeled
• 0.3 teaspoon pepper black freshly ground
• 4 cups bosc pears firm thinly sliced
• 2 teaspoons dijon mustard 
• 4 ounces gorgonzola blue crumbled
• 1 tablespoon juice of lemon 
• 0.3 cup olive oil extra-virgin
• 0.3 teaspoon salt 
• 1 large shallots peeled chopped
• 5 ounce spring-greens mix 

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• knife
• whisk
• roasting pan
• aluminum foil
• stove

Directions

1. Preheat oven to 35
2. Wash beets, leaving wet, and wrap individually in foil. Arrange beets in roasting pan or on baking sheet; bake 90 minutes or until tender (poke a thin-bladed knife through foil to test). Cool in foil. (To cook on stovetop, place beets in saucepan and cover with water; bring to a boil and cook over medium heat until tender. Cool. This takes less time than baking--45 minutes to an hour.) Dice beets.
3. Toss pears with lemon juice in a small bowl; cover, and refrigerate up to 2 hours.
4. Place diced roasted beets and cheese in 2 separate bowls; cover, and refrigerate up to 2 hours.
5. Combine oil and next 5 ingredients in a bowl, stirring with whisk.
6. Remove pears, beets, and cheese from refrigerator 15 minutes before serving; bring to room temperature.
7. Place greens in a bowl; top with pears, beets, and cheese, and drizzle with vinaigrette.