Simple, fresh ingredients and a light vinaigrette combine to create a salad light enough to serve as a starter course yet so diverse and robust that it can hold its own as a main entree.
|8 ounces||torn mixed greens|
|2 cups||red grapes, sliced in half|
|2||pears, peeled, cored, and diced|
|2/3 cup||dried cranberries (craisins)|
|1/2 cup||shelled pistachio nut|
|2 ounces||gorgonzola cheese|
|SHERRY SHALLOT VINAIGRETTE|
|1||medium shallot, minced (about 4 teaspoons)|
|1 clove||garlic, minced|
|1/4 teaspoon||freshly ground black pepper|
|1/4 cup||sherry vinegar (if you can't find sherry vinegar, substitute red wine vinegar )|
|1/2 cup||olive oil|
To prepare the salad, combine all salad ingredients in a large bowl.
Combine all dressing ingredients through the vinegar in a small bowl and whisk to combine. Whisking constantly, slowly pour olive oil into the vinegar mixture in a steady stream. Pour over salad and toss to combine.