Fall Salad with Cranberry Vinaigrette
Brighten your holiday table with this Fall Salad featuring a vibrant cranberry vinaigrette. Crisp romaine, tender endive, and juicy Anjou pears come together to create a refreshing start, balancing seasonal flavors that are both bold and festive.
Ingredients
- 2 heads romaine lettuce washed, dried, and torn into bite-sized pieces
- 2 medium heads Belgian endive washed, dried, and chopped
- 2 red Anjou pears
- ½ cup toasted walnuts chopped
- ½ cup crumbled Gorgonzola cheese
- ½ cup cider vinegar
- ¼ cup fresh cranberries
- ¼ cup olive oil
- 2 teaspoons white sugar
- ⅛ teaspoon kosher salt
- 1 pinch freshly ground black pepper
Instructions
- In a medium saucepan, combine the cider vinegar and fresh cranberries. Cook over medium heat until the cranberries have softened. Remove the pan from heat and add olive oil, white sugar, kosher salt, and black pepper. Blend the mixture until smooth, then refrigerate until chilled.
- Prepare the pears by coring and julienning one, while coring and dicing the other.
- In a large serving bowl, combine the romaine lettuce, Belgian endive, diced pears, toasted walnuts, and Gorgonzola cheese. Drizzle with the cranberry dressing and toss until the salad is evenly coated.
- Divide the salad among plates, garnishing each with the julienned pear. Add extra walnuts as a topping, if desired.