Pear Walnut Gorgonzola Salad

*6-8oz Mixed greens-lettuce-baby spinach

1 pear-julienne sliced

1/2 cup chopped toasted walnuts

2 oz Crumbled Gorgonzola

Honey-Dijon Balsamic Vinaigrette:

1 TBSP Balsamic Vinegar

1 tsp Dijon Mustard

1 TBSP Honey

2 tsp minced shallot

3 TBSP Extra Virgin Olive Oil

Pinch of salt

Few grinds of fresh pepper

Directions:

Heat a dry pan on medium and add the walnuts to toast. Stir often, and keep your eye on these, they will toast quickly (about 4-5 min).

Remove the walnuts from the heat once the walnuts are a light golden brown. Pour walnuts on a cutting board to cool.

Mix all the vinaigrette ingredients except olive oil together in a glass jar. Slowly add the olive oil while whisking, this will immerse the ingredients together.

Wash the pear, and slice into thin julienne strips.

Crumble the Gorgonzola cheese.

Toss the mixed greens with half the dressing. Add the dressing to the salad and toss again.

Top with pear, walnuts, and crumbled Gorgonzola and enjoy!

check out this recipe and more from the Midwest Vegetarian here