Ingredients
3 tablespoons lemon juice
1 tablespoon Dijon mustard
1 medium shallot, minced
1 1/2 teaspoon chopped fresh thyme
1/2 cup olive oil
5 ounce bag of baby greens
1 cup gorgonzola
1 cup walnuts, tasted, coarsley chopped
2 large ripe pears
salt and pepper to taste
Preparation
Whisk first 4 ingredients in small bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and pepper.
Toss greens in large bowl with enough dressing to coat. Divide greens among plates. Top with pear slices, dividing equally. Sprinkle with cheese and walnuts. Drizzle lightly with remaining dressing and serve.
