This summer, while convalescing in bed, using my laptop was one of the few things I could do without feeling pain.  As I caught up with my blog reading, I came across this salad on Bleeding Espresso. 

Later, when I felt better and could go into the kitchen, I made the salad.  I loved it and made it over and over again.  Never got tired of it.   It’s supposed to be a summer salad but if I find the main ingredients like the pears, I plan on making it any time of the year.  I think I’ll try canned pears.  Thanks, Michelle!
 

Pear, Gorgonzola, Pecan Salad

Bleeding Espresso

For salad:

• Salad greens of your choice
• Pears, washed, sliced in half and cored
• Gorgonzola cheese, crumbled
• Raisins
• Pecans

For dressing*:

• 2 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon honey
• 1 tablespoon balsamic vinegar
• 1 tablespoon olive oil
• salt to taste

* This makes enough dressing for about 2-3 salads depending on personal taste and the size of the salads.

1. In a small bowl, mix together lemon and honey until honey is dissolved.

2. Stir in vinegar, then oil, and adjust for salt and other ingredients.

3. If making individual salad plates (recommended), assemble as shown in the photos with pear sliced in half lengthwise and cored placed in the middle of the plate–or any way you like really. It’s your salad!

4. Be sure to brush the pear slices/halves with lemon juice so they don’t brown before serving.

5. I would also recommend serving the dressing on the side at the table but that’s personal preference. If you’re adding it to the plates, serve immediately so things don’t get soggy.