Butter Lettuce Salad with Gorgonzola and Pear Dressing


4 servings
⅓ cup extra-virgin olive oilextra-virgin olive oil
3 tablespoons pear nectarpear nectar3
1 ½ tablespoons white balsamic vinegarwhite balsamic vinegar1 ½
½ tablespoon fresh lemon juicelemon juice½
¼ teaspoon Dijon mustarddijon mustard¼
Half a 6-ounce ripe red Bartlett pear, peeled, cored and dicedbartlett pears1
½ cup coarsely crumbled gorgonzola cheesegorgonzola cheese½
¼ teaspoon kosher salt, plus extra for seasoningkosher salt¼
¼ teaspoon freshly ground black pepper, plus extra for seasoningfreshly ground black pepper¼
1 head butter lettuce, cut into 4 wedgesbibb or butterhead lettuce1
1 avocado, halved, pitted, peeled and dicedavocado1
½ a large ripe red Bartlett pear, quartered lengthwise, cored and thinly slicedbartlett pears1
⅓ cup hazelnuts (preferably skinned), toasted and roughly choppedhazelnuts, skinned and toasted
⅓ cup sweetened dried cranberriescranberries, dried


In a blender, blend together the oil, pear nectar, balsamic vinegar, lemon juice, mustard, diced pear, cheese, salt and pepper until smooth.
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.
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