8 oz. spring lettuce leaves
2 pears cored and thinly sliced
4 tbsp. butter
½ cup brown sugar
4 oz. crushed walnuts 4 oz. crumbled Gorgonzola
D’Avolio Balsamic Vinegar
To caramelize pears, melt butter in sauté pan. Add pear slices and brown sugar. Cook until golden brown, about 10 minutes. Cool.
In a large salad bowl, combine lettuce, walnuts, Gorgonzola and pears. Toss with D’Avolio balsamic vinegar. Serves 4.