Butter Lettuce Salad with Gorgonzola and Pear Dressing Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			DRESSING: 1/3 cup extra-virgin olive oil 3 tablespoons pear nectar (4 tablespoons or pear juice) 1 1/2 tablespoons white balsamic vinegar 1/2 tablespoon fresh lemon juice 1/4 teaspoon Dijon mustard Half a 6-ounce ripe red Bartlett pear, peeled, cored and diced 1/2 cup coarsely crumbled gorgonzola cheese 1/4 teaspoon kosher salt, plus extra for seasoning 1/4 teaspoon freshly ground black pepper, plus extra for seasoning SALAD: 1 head butter lettuce, cut into 4 wedges 1 avocado, halved, pitted, peeled and diced 1/2 a large ripe red Bartlett pear, quartered lengthwise, cored and thinly sliced 1/3 cup hazelnuts (preferably skinned), toasted and roughly chopped 1/3 cup sweetened dried cranberries
			For the dressing: In a blender, blend together the oil, pear nectar, balsamic vinegar, lemon juice, mustard, diced pear, cheese, salt and pepper until smooth. For the salad: Place the lettuce wedges on 4 salad plates. Arrange the avocado, pear slices, hazelnuts and cranberries around the lettuce. Drizzle with the dressing and serve.