Photo: c. foodblogchef 2020 Copy and paste to print the recipe. PEAR AND MIXED GREENS SALAD  Serves 4 Ingredients:  1 ripe pear quartered lengthwise then sliced ¼ inch thick  mixed greens of your choice (a small handful per person)  2-3 tablespoons toasted walnuts  2-3 tablespoons crumbled gorgonzola or other crumbled blue-cheese  Cranberry Vinaigrette (see recipe below)  Preparation: 1. Place a small handful of greens on each plate. 2. Place the pear slices on top of the greens. 3. Sprinkle with toasted walnuts and cheese. 4. Dress with Cranberry Vinaigrette.   Cranberry Vinaigrette  Makes ½ cup  6 tablespoons olive oil  2 tablespoon white Balsamic vinegar or white wine vinegar  add 2 tablespoons of left-over Cranberry Relish (without the pomegranate arils) or cranberry preserve.  Pinch of salt and pepper to taste   Add the ingredients to a blender or Magic Bullet and blend until creamy. Will keep in the fridge for several days.

Photo: c. foodblogchef 2020
Copy and paste to print the recipe.
PEAR AND MIXED GREENS SALAD

Serves 4
Ingredients:
1 ripe pear quartered lengthwise then sliced ¼ inch thick
mixed greens of your choice (a small handful per person)
2-3 tablespoons toasted walnuts
2-3 tablespoons crumbled gorgonzola or other crumbled blue-cheese
Cranberry Vinaigrette (see recipe below)

Preparation:
1. Place a small handful of greens on each plate.
2. Place the pear slices on top of the greens.
3. Sprinkle with toasted walnuts and cheese.
4. Dress with Cranberry Vinaigrette.

Cranberry Vinaigrette
Makes ½ cup
6 tablespoons olive oil
2 tablespoon white Balsamic vinegar or white wine vinegar
add 2 tablespoons of left-over Cranberry Relish (without the pomegranate arils) or cranberry preserve.
Pinch of salt and pepper to taste

Add the ingredients to a blender or Magic Bullet and blend until creamy. Will keep in the fridge for several days.