Ingredients:

• 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

Instructions:

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.

Enjoy!