This salad is the perfect balance of crunchy, creamy, salty, and a little hint of sweetness. Pears, Gorgonzola cheese, Prosciutto, blueberries plus more all drizzled in a Cranberry Pear Balsamic Vinaigrette.
So happy Spring is here and the salads are making a main course comeback! Add a little grilled chicken or a slice of crusty bread and it's a full meal! Or leave as is and its the perfect lunchtime salad.
Author:
Greg Neruda
Ingredients
Red Romaine lettuce, washed, leaves separated
1 Belgian Endive, washed, leaves spearted
Handful toasted walnuts
Dried Cranberries
1 Red Pear, cored, quartered, and sliced thin
Handful fresh blueberries
2-3 Slices Prosciutto chopped into pieces, or 2 pieces of bacon cooked and chopped into pieces
Wash and trim the lettuce and layer on a salad plate. Roll the prosciutto and slice into chunks, place inside the Belgian endive and place on top of the Romaine lettuce. Garnish the salad with walnuts, gorgonzola cheese, blueberries and sliced pear. Whisk 2 TBS Cranberry Pear Balsamic Vinegar with 1 TBS Meyer Lemon Extra Virgin Olive oil and drizzle salad dressing across the salad.
