4 ounces organic baby greens, approximately 3 cups
1/4 cup walnuts, shelled
2 tablespoons balsamic vinegar
1 tablespoon extra virgin olive oil
1 tablespoon shallot, minced
2 ounces dolce latte, sweet milk gorgonzola
1 ripe pear, cored and stemmed
Wash and spin dry the baby greens. Lightly toast the walnuts in a small saucepan over medium heat. Combine vinegar, olive oil and shallot to make dressing. Toss greens with dressing and crumble the gorgonzola over the top. Place pear in a 300F oven for 5 minutes to warm. Slice warm pear into wedges, arrange on top of salad and serve. Serves 2.
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