|
|
|
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 |
|
|
|
|
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 |
|