Citrus Spring Salad
INGREDIENTS:
- 2-3 soft ripe pears, cored and sliced thinly
- 2 heads of red chicory
- 2 naval or blood oranges, peeled and segmented
- A handful of walnuts
- A handful of dried cranberries
- 1/2 cup of gorgonzola cheese, crumbled
- Freshly ground black pepper and salt to taste
- Lemon juice to coat
DRESSING:
- 1/2 cup extra virgin olive oil
- 1/3 cup balsamic vinegar
- 1 tablespoon of honey
METHOD:
- Place the pears in a Denby pasta bowl and cover with lemon juice. Set to one side.
- Add all the ingredients for the dressing in a separate bowl and whisk well.
- Start to prep your salad in a large Denby serving bowl or on separate plates by combining the chicory leaves, orange segments, walnuts and cranberries.
- Add the pears in the lemon juice and gently mix through.
- Sprinkle with the gorgonzola and drizzle with the dressing. Enjoy.