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Pear, Gorgonzola, and Mesclun Salad
From Mark Bittman's Minimalist Thanksgiving
Makes 12 servings
Total time: 15 minutes
- 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
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.
Also from Mark Bittman's Minimalist Thanksgiving:
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