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:

• Green Beans with Lemon
• Cranberry-Orange Relish
• Sweet Potato Home Fries
  
• Roast Turkey with Bread Stuffing
  

On the day even non-cooks are busy in the kitchen, The Splendid Table team is ready to help on-air and online. We've also collected all our Thanksgiving Recipes in one place.

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