Arugula Salad with Citrus Vinaigrette

Ingredients

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• ½ cup cider vinegar
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• ¼ cup fresh cranberries
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• ¼ cup olive oil
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• 2 teaspoons white sugar
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• ⅛ teaspoon kosher salt
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• 1 pinch freshly ground black pepper
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• 2 heads romaine lettuce - rinsed, dried, and torn into bite-size pieces
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• 2 medium heads Belgian endive - washed, dried and chopped
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• 2 red Anjou pears
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• ½ cup toasted walnuts, chopped
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• ½ cup crumbled Gorgonzola cheese
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Instructions

1. 1
   Combine vinegar and cranberries in a saucepan; cook over medium heat until cranberries soften. Remove from heat; add olive oil, sugar, salt, and pepper. Place in blender and mix until smooth. Refrigerate until chilled.
2. 2
   Core and julienne one pear, core and dice the other.
3. 3
   Combine Romaine lettuce, endive, diced pears, walnuts, and Gorgonzola in a large bowl. drizzle and toss with enough dressing to coat.
4. 4
   Divide among salad plates and garnish with julienned pear. Top with additional walnuts if you like.