| SALAD |
| 1 head | Romaine lettuce, heart and dried |
| 4 cups | Mixed baby greens |
| 1 | Red bell pepper, diced |
| 4 ounces | Glazed pecans, chopped |
| ½ cup | Crumbled Gorgonzola cheese |
| ⅓ cup | Dried cranberries |
| DRESSING |
| 1 | White peach or nectarine, pitted or quartered |
| Small handful | Fresh basil leaves |
| 1 small | Shallot |
| 1 ounce | Gorgonzola cheese |
| Pinch | Kosher salt |
| 2 turns | Freshly ground pepper |
| ¼ cup | Spindel Farms Pomegranate Vinegar |
| 2 Tablespoons | Extra virgin olive oil |
|
Combine all salad ingredients.
Place all ingredients except oil in food processor or blender. Pulse or blend on high until fruit is pureed and all ingredients are combined. With processor or blender running, slowly add oil.
Pour on salad and toss to coat.
Serve with warm crusty bread and enjoy! |
