if only for me

Pear and Gorgonzola Salad with Honey-Dijon Vinaigrette

Pear and Gorgonzola Salad:
4 C spring greens
1 ripe pear, use Bartlett or Anjou, quartered and sliced into thin strips
4 T crumbled Gorgonzola cheese
8 T toasted and sugared pecans

Honey-Dijon Vinaigrette:
2 T Dijon mustard
1 ¼ C red wine vinegar
2 T honey
1 C olive oil

1. For dressing, combine all ingredients and blend in a blender or handheld blender. Refrigerate until ready to use.
2. For salad, place 1 C greens on 4 salad plates. Place 4-5 pear strips onto each plate. Top each plate with 1 T gorgonzola and 2 T pecans. Spoon about 2 T dressing over each salad.