Pear, Gorgonzola and Pecan Salad

Now, this is a salad for those of you who enjoy nuts and fruits mixed in with your greens.

I just used lettuce I had in the fridge, but this would be great with spinach and/or arugula/rocket as well. Also feel free to experiment with the fruit–dried cranberries would go fabulously as well.

I haven’t included measurements for the salad as I’ve left you room to play with the ingredients to suit your tastes.

For salad:

• Salad greens of your choice
• Pears, washed, sliced in half and cored
• Gorgonzola or Feta cheese, crumbled
• Raisins
• Pecans

For dressing*:

• 2 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon honey
• 1 tablespoon LunaOlivo Citrico balsamic vinegar
• 1 tablespoon LunaOlivo Arbequina olive oil
• salt to taste

* This makes enough dressing for about 2-3 salads depending on personal taste and the size of the salads.

1. In a small bowl, mix together lemon and honey until honey is dissolved.

2. Stir in vinegar, then oil, and adjust for salt and other ingredients.

3. If making individual salad plates (recommended), assemble as shown in the photos with pear sliced in half lengthwise and cored placed in the middle of the plate–or any way you like really. It’s your salad!

4. Be sure to brush the pear slices/halves with lemon juice so they don’t brown before serving.

5. I would also recommend serving the dressing on the side at the table but that’s personal preference. If you’re adding it to the plates, serve immediately so things don’t get soggy.