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Hosted by Lynne Rossetto Kasper

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Andrea's Turnip Soup - Andrea Reusing's Key 3, Claudia Kolker on monthly rice, Elaine Sciolino on peas, Sandor Katz on kombucha.

Pear, Gorgonzola and Mesclun Salad

 
 

Ingredients
  • 4 large pears, about 2 pounds
  • 1 tablespoon lemon juice
  • 6 ounces gorgonzola or other creamy blue cheese
  • 12 cups mixed greens. washed, dried, and torn into bite-size pieces
  • 1 to 1 1/2 cups any vinaigrette

Instructions

  • 1. Peel and core the pears; cut them into 1/2-inch chunks and toss with the lemon juice. Cover and refrigerate until needed.
  • 2. Crumble the gorgonzola into small bits; cover and refrigerate until needed.
  • 3. When you're ready to serve, toss the pear, cheese, and greens together with as much of the dressing as you like. Serve immediately.
Categories: 
HolidaysMenusSaladsSidesStartersThanksgivingVegetarian

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