Salad of Field Greens, Gorgonzola, Pear and Toasted Walnut

5 oz pre-washed (and dried) salad greens
1 ripe pear, cored and thinly sliced into bite-sized pieces
1/2 Cup toasted walnut halves
4 oz Gorgonzola or other blue cheese, crumbled or shaved

Vinaigrette (makes 1/2 Cup)
3 Tbsp Roasted Pumpkin Seed Oil
3 Tbsp Extra Virgin Olive Oil
1/2 tsp Dijon mustard
1 Tbsp + 2 Teaspoons lemon juice
1/4 tsp Salt
Pepper to taste


Make the vinaigrette: combine the olive and pumpkin seed oils and mustard in small bowl, and whisk briskly with a fork or small whisk to combine. While continuing to whisk, gradually drizzle in the lemon juice. Season the vinaigrette with salt and pepper. Set aside.

Make the salad: In a large serving bowl, combine torn salad greens, toasted walnuts, and pear slices. Immediately before serving, re-whisk the dressing and toss the salad with vinaigrette, lightly coating everything. Toss in crumbled blue cheese and serve.

Serves 8.

Adapted from WholeHeartedFoods.