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Autumn Salad with Cranberry Dressing

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PREP TIME
15 min
COOKING TIME
5 min
TOTAL TIME
20 min
SERVINGS
8 servings
Salad U.S.
Autumn Salad with Cranberry Dressing
Ingredients
  • 1/2 cup cider vinegar
  • 1/4 cup cranberries
  • 1/4 cup olive oil
  • 2 teaspoons white sugar
  • 1/8 teaspoon kosher salt
  • 1 pinch freshly ground black pepper
  • 2 heads romaine lettuce - rinsed, dried, and torn into bite-size pieces
  • 2 medium heads Belgian endive - washed, dried and chopped
  • 2 red Anjou pears
  • 1/2 cup toasted walnuts, chopped
  • 1/2 cup crumbled Gorgonzola cheese
Instructions
1
Combine the juice of vinegar and fresh or frozen cranberries in a saucepan; heat over medium warmth until the cranberries become tender. Take off the heat source; add olive oil, granulated sugar, salt, and pepper. Transfer to a food processor and blend until the mixture is well combined and smooth. Chill in the refrigerator until it reaches a chilled state.
2
Slice one pear into thin strips, removing the core; slice another pear into small cubes, also removing the core.
3
Combine crisp Romaine lettuce, delicate endive, sliced pears, chopped walnuts, and crumbled Gorgonzola in a large serving dish. Drizzle with enough dressing to coat the ingredients evenly and toss until they are well combined.
4
Serve each component of the salad separately on individual plates; garnish with additional strips of julienned pear if desired.