| abstract | - GORGONZOLA PEAR SALAD This recipe came from an estate sale. I obtained it when I purchased the family collection from the Rodgers Estate in Dallas, Texas in 2001. 6 cups mixed greens trimmed washed and dried 1/2 cup vinaigrette 2 pears cored and sliced 1/4 pound gorgonzola cheese crumbled 1 cup walnut halves toasted and coarsely chopped Vinaigrette: 1 tablespoon finely chopped red onion 1 teaspoon Dijon style mustard 1/4 cup red wine vinegar 1 teaspoon salt 1 teaspoon freshly ground black pepper 3/4 cup extra virgin olive oil Toss greens with most of the vinaigrette and divide between individual salad plates. Arrange pear slices on top and sprinkle cheese all over. Top with walnuts and remaining vinaigrette. To make vinaigrette combine shallot, mustard, vinegar, salt and pepper in a small bowl. Whisk until thoroughly combined then add oil in thin stream whisking constantly.
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