Baby Greens tossed in a Balsamic Vinaigrette with Gorgonzola Cheese, Toasted Walnuts and Pears

Recipe:

Balsamic Vinaigrette

            ¼ Cup Balsamic Vinegar

            1 C. Extra Virgin Olive Oil

            1 Tbsp Dijon mustard

            1 Tbsp. Honey

            ¼ Cup Shallots, minced

            1 Tbsp Garlic, minced

            Squeeze of fresh Lemon juice

            Salt & Pepper, to taste

Salad

            2 Cups Baby Greens, washed and spun dry

            1/4 Cup crumbled Gorgonzola cheese

            ¼ Cup Walnuts, toasted

            2 oz. Bermuda Onion, sliced thinly

            1 Green and 1 Red D’Anjou Pear, sliced thinly and reserved in a small bowl with water and lemon

                        juice to cover.

            4 plates chilled in the refrigerator for 30 minutes.

Method:

In a medium sauté pan heat ¼ cup olive oil, add shallots and over a medium heat slowly cook them until they turn golden brown.  Add garlic and continue to cook just until you can smell the garlic.  Remove from the heat.

In a medium bowl or Cuisinart make the dressing by combining the vinegar, lemon juice, mustard, shallot-garlic mixture, and honey.  Mix thoroughly.  Slowly add the remaining olive oil while briskly whisking in order to emulsify the dressing.  Once dressing is fully emulsified, season to taste with salt and pepper.  Reserve this for later.  This can be made up to a day ahead.

In a bowl combine the baby greens with enough dressing just to coat lightly.  Arrange a small amount of the salad in the center of each chilled plate; arrange three or four pear slices alternating colors on the side of the salad.  Sprinkle each with Gorgonzola cheese and walnuts.  Top with a small amount of onion and serve immediately.