Endive Pear/Apple, Walnut & Gorgonzola Salad

Dressing

• 4 Tbsp. sherry vinegar
• 1 Tbsp. Dijon mustard
• ¼ cup walnut oil
• ¼ cup extra virgin olive oil
• 1 tsp. kosher salt

Salad

• 4 heads Windset Farms™ Vivo™ Belgian Endives
• 2 Asian or Bosc pears or apples
• 1 cup walnuts
• 1/3 cup dried cranberries
• 2 cups baby greens
• 3 oz. Gorgonzola cheese, crumbled

Instructions:

1. Preheat oven to 400ºF.
2. Spread walnuts on a baking sheet and toast in oven for 4 minutes, or until golden. Cool and chop.
3. For the dressing, whisk together  sherry vinegar and Dijon mustard. Whisk in walnut and olive oils and season with salt.
4. Slice Vivo™ endives and pears (or apples) and combine with walnuts, cranberries and greens.
5. Add vinaigrette and toss to coat.
6. Arrange salad on 6 plates and top with Gorgonzola.