Almond Pear Salad with Raspberry Vinaigrette

Almond Pear Salad with Raspberry Vinaigrette

Mixed greens (one bag)
2 Bosc pears, thinly sliced (skin-on)
1/3 cup toasted slivered almonds
¼ cup gorgonzola cheese, crumbled
½ red onion, thinly sliced

Combine all ingredients together, toss with vinaigrette and serve.

Raspberry Vinaigrette:
3 oz. extra virgin olive oil
1 oz. raspberry vinegar
1 teaspoon kosher salt
1 teaspoon ground black pepper

Whisk all ingredients together until emulsified. Serve immediately.

Tony’s tips:

  • Always taste your food before serving to adjust the seasoning if necessary. In this case, taste the vinaigrette after making it, and then taste the salad after tossing; add salt and pepper as desired.
  • Vinaigrette can be refrigerated for at least one week.
  • Use a squirt bottle or mason jar to store vinaigrette. Shake well before each use.