for the vinaigrette...
1 ripe pear
1/2 cup white wine
1 garlic clove, minced
2 teaspoons dijon mustard
1/4 cup unseasoned rice wine vinegar
2 teaspoons fresh thyme
1/4 teaspoon salt
1 teaspoon ground black pepper
1/2 cup olive oil
for the salad...
a nice combination of lettuces, radicchio, spinach, or other wild greens
thin slices of pear
thin slices of sweet red onion
crumbled gorgonzola cheese
a handful of toasted hazelnuts
To make the vinaigrette, peel the pear, cut it into quarters and remove the core.
Place the pear pieces in a small pot with the wine.
Cook over medium heat, turning the pear pieces to ensure even cooking, until the wine has mostly evaporated and the pear is quite soft.
Transfer to a food processor.
Add the garlic, mustard, rice wine vinegar, thyme, salt, and pepper and blend thoroughly.
While blending, drizzle in the olive oil slowly until you achieve a thick, emulsified dressing.
In a large mixing bowl, combine the greens with several tablespoons of the vinaigrette.
Arrange the greens on a large serving platter.
Lay the slices of pear and red onion on the greens in an attractive manner.
Top the salad with the cheese and nuts and serve.
Makes about 1 cup of dressing