This wonderful salad was created by Chuck, a great fan of Olivia’s!
Toast the pecans is a dry skillet for a few minutes, careful not to burn. Set aside to cool.
Squeeze the juice of a half a lemon into a salad bowl, seeds removed. Add to the bowl the cranberries, sliced pears, cooled pecans, Gorgonzola cheese and spinach. Toss together gently.
Finish by dressing with olive oil, balsamic vinegar, garlic, Grey Poupon mustard, and season with salt and pepper to taste.
Tips & Tricks from Chuck: Freeze the Gorgonzola so it can easily be sliced thin before adding to the salad. All ingredients are approximate and should be adjusted to your personal taste!