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Butter Lettuce Salad with Gorgonzola and Pear Dressing

  • Level: Easy
  • Total: 40 min
  • Prep: 40 min
  • Yield: 4 servings
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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


  1. 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. 
  2. 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.
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