Pear & Gorgonzola Salad

To prepare the dressing, add the olive oil, vinegar, lemon juice, honey, mustard, salt, and pepper to an 8-ounce (or larger) jar with a lid. Use a small whisk or spoon to stir well, making sure that the honey doesn't sit at the bottom of the jar. Once the dressing is mixed, secure the lid on the jar and set it aside. 2. To assemble the salad, arrange the mixed greens in a large serving bowl. Use a sharp knife to slice the 4 sides of the pear away from the core, and discard the center with the stem and seeds. Thinly slice the pear, then fan the slices over the bed of greens. You can use 1 or 2 pears, depending on how much fruit you'd like to have on each serving. (Tip: Bartlett pears turn from green to yellow when they are ripe!) 3. Add the gorgonzola crumbles, dried cranberries, and candied nuts on top. With the lid still on the dressing jar, shake well to ensure the dressing is well mixed, then remove the lid and drizzle the dressing generously over the salad. (You don't have to use all of it right away.) Gently toss and serve right away with any extra dressing on the side. 4. Leftover dressing can be stored in an airtight container in the fridge for up to a week. 5. prep15 mins 6. cook10 mins 7. total25 mins