About this recipe:This salad has the perfect combination of textures and flavours. Romaine lettuce is tossed with chopped chicory, pears, toasted walnuts, Gorgonzola and a cranberry vinaigrette.
125ml cider vinegar
4 tablespoons cranberries
4 tablespoons olive oil
2 teaspoons caster sugar
1/8 teaspoon sea salt
1 pinch freshly ground black pepper
2 heads romaine lettuce, rinsed, dried and torn into bite-size pieces
2 medium heads chicory, washed, dried and chopped
55g toasted walnuts, chopped
85g Gorgonzola cheese, crumbled
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Method Prep:20min › Cook:5min › Ready in:25min
In a saucepan, combine vinegar and cranberries. Cook over medium heat until cranberries soften. Remove from heat; add olive oil, sugar, salt and pepper. Place in liquidiser and mix until smooth. Refrigerate until chilled.
Core and julienne one pear, core and dice the other.
In a large bowl, combine the romaine lettuce, chicory, diced pears, walnuts and Gorgonzola. Toss and drizzle with enough dressing to coat.
Divide among salad plates and garnish with julienned pear. Top with any additional walnuts as well.