Pear & Gorgonzola Salad from Kristen!!
endive
anjou pear
gorgonzola cheese
pine nuts, carmelized
sugar (for pine nuts)
Blush wine vinaigrette (Brianna's)
criaisins (optional)
Carefully melt sugar in a medium frying pan over medium-high heat. Stir in pine nuts. Stir until pine nuts are well coated, then transfer to a plate lined with wax paper coated with cooking spray. Allow to cool. Store in an air tight container if making ahead of time.
Rinse and cut 4" slices of endive, dividing between serving plates. Arrange on plates with slices of pear, sprinkle cheese and pine nuts on top. Drizzle dressing on and serve.
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