3 cups arugula or field green mix
3 cups baby spinach
1/2 cup chopped walnuts, toasted
1 D’Anjou or Bosc pear, thinly sliced
2 oz Gorgonzola or blue cheese, crumbled (about 1/2 cup)
1 Tbsp shallot, minced
2 Tbsp extra virgin olive oil
2 tsp vinegar (white wine, red wine or apple cider)
1/4 tsp salt
1/4 tsp Dijon mustard
1/4 tsp cracked black pepper
Combine all dressing ingredients in a bowl and whisk until emulsified, set aside. Toast walnuts in a small skillet over medium heat for about 3 minutes, set aside. Peel pear, remove core, thinly slice, and immediately toss with some lemon juice & water (to prevent oxidation).
When ready to serve, toss greens with dressing in a large serving bowl. Top with pears, Gorgonzola, and toasted walnuts.
Makes 4 servings.