Vinaigrette
2 ounces red wine vinegar
1 tbsp / 15 ml minced shallot
1 tsp / 5 ml prepared mustard
2 tsp / 10 ml honey
1/4 tsp / 2 ml salt
1/4 tsp / 2 ml pepper
3 ounces extra virgin olive oil
Salad
1/2 cup / 125 ml walnut halves
1 tbsp / 15 ml olive oil
5 ounces baby lettuce, washed and dried
1 Asian or Bosc pear
1 cup / 250 ml / 6 ounces crumbled Gorgonzola
Raspberries (optional) for garnish
In a small jar, combine the vinegar, shallot, mustard, honey, salt and pepper. Add olive oil and shake to incorporate. Shake again before serving.
In a hot saute pan, toss olive oil and walnuts quickly to toast (about 1 minute). Separate the lettuce equally onto four chilled plates. Cut the pears into quarters and core. Thinly slice the pear and evenly distribute over the lettuce (about 1/4 pear per portion). Top the lettuce evenly with the cheese and the walnuts. Garnish each salad with raspberries, if desired. Drizzle the vinaigrette over the entire salad.
Source: The Great Big Cheese Cookbook, 2009, ISBN 978-0-7624-3497-8 including photo