Recipe Fall Salad with Cranberry Vinaigrette (Thanksgiving)

Required Ingredients:

• 1/2 cup cider vinegar
• 1/4 cup cranberries
• 1/4 cup olive oil
• 2 teaspoons white sugar
• 1/8 teaspoon kosher salt
• 1 pinch freshly ground black pepper
•  
• 2 heads romaine lettuce - rinsed, dried, and torn into bite-size pieces
• 2 medium heads Belgian endive - washed, dried and chopped
• 2 red Anjou pears
• 1/2 cup toasted walnuts, chopped
• 1/2 cup crumbled Gorgonzola cheese

Preparing/Cooking:

• In 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.

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