This is simply an elegant and delicious salad to enjoy during the fall and winter months. Pears are at their best during these seasons and the combined flavors of the fruit, toasted pecans and Gorgonzola cheese make a wonderful first course or side salad to soup or stew. Substitute walnuts and goat cheese in place of the pecans and Gorgonzola.

• 3/4 lb. loosely packed mixed salad greens (Bibb, chicory, red & green leaf lettuces)
• 3 tablespoons red wine or sherry vinegar
• 2 tablespoons cider vinegar
• 2 tablespoons walnut or other nut oil , optional
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 3/4 cup extra-virgin olive oil
• salt and freshly ground black pepper
• 2/3 cup pecan halves, toasted
• 3 slightly firm Bosc or Bartlett pears, halved, cored and thinly sliced
• 1/2 lb. Gorgonzola cheese, crumbled

1. Rinse and dry the salad greens well. Greens can be refrigerated in a plastic bag to crisp for up to 24 hours.
2. In a small bow, whisk together the vinegars, nut oil (if using), Dijon mustard, honey and olive oil until well blended. Season to taste with salt and pepper.
3. Place the salad greens in a large bowl. Add the toasted pecans, pears and dressing and toss gently to coat. Taste and adjust seasonings. Crumble the Gorgonzola over the top of the salad and serve immediately.
4. Serves 12.