Ingredients

• 1/3 cup extra-virgin olive oil
• 3 tablespoons pear nectar
• 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

Browse by ingredient

Instructions

1. Watch how to make this recipe.
2. 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.
3. 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.