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.
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.
- 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.