This was an excellent salad and I found it here at A Food Lover's Kitchen, hosted by Laura. My photo shows it without the vinaigrette dressing. If you look at Laura's recipe at the first link above, you will see photos and where she goes into great length explaining every step. This is a fast salad to prepare and I had it on the table in no time at all.
Pear and Gorgonzola Salad
Makes 2 large salads or 4 side salads
For the salad dressing:
3 tablespoons olive oil
1-1/2 tablespoons apple cider vinegar
1/2 teaspoon honey or agave
1/2 teaspoon Dijon mustard
1/4 teaspoon oregano
salt and pepper to taste
Squeeze of lemon juice
For the salad:
1 small pear diced
3 tablespoons crumbled gorgonzola or blue cheese
2 tablespoons chopped walnuts, lightly toasted
2 tablespoons dried cranberries, roughly chopped
Toast the walnuts in a pan with a small amount of oil over medium heat for 3 minutes, stirring frequently to avoid burning.
Add the lettuce, pear, cheese, walnuts and cranberries to a large salad bowl.
Top the salad with half the salad dressing. Mix gently to coat the lettuce. If the salad requires more dressing, add a little extra at a time until the desired amount suits your taste.