Pear & Gorgonzola Salad with Cucumber Balsamic
Featuring: Cucumber Balsamic Vinegar & Sweet Basil EVOO
3 tbsp sweet basil extra virgin olive oil
1.5 tbsp cucumber balsamic vinegar
salt and pepper to taste
Squeeze of lemon juice
2 cups wild lettuce mix or arugula
1 small pear diced
3 tbsp crumbled gorgonzola or blue cheese
2 tbsp chopped walnuts lightly toasted
2 tbsp dried cranberries roughly chopped
Toast the walnuts in a pan with a small amount of oil over medium heat for 3 minutes, stirring frequently to avoid burning.
To make the salad dressing, add the sweet basil extra virgin olive oil, cucumber balsamic vinegar, honey, dijon mustard, and oregano to a small mixing bowl.
Whisk ingredients together until well combined. Add a squeeze of lemon juice, if desired and salt and pepper to taste.
Add the lettuce, pear, cheese, walnuts and cranberries to a large salad bowl.
Top the salad with half the salad dressing. Mix gently to coat the lettuce.
If the salad requires more dressing, add a little extra at a time until the desired dressing ratio is reached.