What is a better Summer-time meal than a fresh, crisp salad? Having it dressed with our Pear Gorgonzola Vinaigrette makes it even more delicious and refreshing on these hot summer days!
1/3 cup extra-virgin olive oil
3 tablespoons Mill Lane Winery Pear Wine
1 1/2 tablespoons white balsamic vinegar
1/2 tablespoon fresh lemon juice
1/4 teaspoon Dijon mustard
Half a 6-ounce ripe red Bartlett pear, peeled, cored and diced
1/2 cup coarsely crumbled gorgonzola cheese
1/4 teaspoon salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
1 head butter lettuce, cut into 4 wedges
1 avocado, halved, pitted, peeled and diced
1/2 a large ripe red Bartlett pear, quartered lengthwise, cored and thinly sliced
1/3 cup hazelnuts (preferably skinned) or whatever nut you like, toasted and roughly chopped
Optional: Pre-cooked, diced chicken breast
For the dressing: In a blender, blend together the oil, Pear Wine, balsamic vinegar, lemon juice, mustard, diced pear, cheese, salt and pepper until smooth. Drizzle over the salad and serve immediately.