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• Recipe Overview
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• Instructions

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  North American >> US >> US

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| 1. In a saucepan, combine vinegar and cranberries. Cook over medium heat until cranberries soften. Remove from heat; add olive oil, sugar, salt and pepper. Place in blender and mix until smooth. Refrigerate until chilled. | 2. Core and julienne one pear, core and dice the other. | 3. In a large bowl, combine the Romaine lettuce, endive, diced pears, walnuts and Gorgonzola. Toss and drizzle with enough dressing to coat. | 4. Divide among salad plates and garnish with julienned pear. Top with any additional walnuts as well. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cider vinegar	1/2	cup		25.095	1.1114	0.0	0.0
cranberry	1/4	cup		12.65	3.2918	0.1265	0.0358
olive oil	1/4	cup		477.36	0.0	0.0	54.0
white sugar	2	teaspoons		32.508	8.3983	0.0	0.0
kosher salt	1/8	teaspoon		-	-	-	-
black pepper	1	pinch	ground	0.3608	0.0919	0.0149	0.0047
romaine lettuce	2	heads	rinsed dried	212.84	41.1908	15.3996	3.7560000000000002
head belgian endive	2		washed dried chopped	-	-	-	-
red anjou pear	2			-	-	-	-
walnut	1/2	cup	toasted chopped	963.56	0.0	0.0	109.0
gorgonzola cheese	1/2	cup	crumbled	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.