Crisp Greens With Apples, Pears, Walnuts & Gorgonzola Cheese

4 to 6 servings

4 to 6 cups crisp mixed salad greens (bibb or Boston or leaf lettuce or a
combination, curly endive, arugula, red cabbage
or ridicchio and other greens of choice), or romaine lettuce, core removed
and torn into bite-size pieces (all cleaned and
dried)
1 unpeeled medium apple (Gala, Winesap, Granny Smith, Rome Beauty or other
tart-sweet eating apple) cored, seeds
removed, and cut into thin wedges (See NOTE)
1 unpeeled medium pear (Anjou or Bosc) cored, seeds removed, cut into thin
wedges and immediately sprinkled with
lemon juice to prevent discoloration (See NOTE)
About 1/2 to 3/4 cup very coarsely chopped English or black walnuts
4 to 6 ounces Gorgonzola cheese, coarsely crumbled, and divided
5 tablespoons extra virgin olive oil
1 tablespoon red or white wine vinegar
Salt to taste
Freshly ground white or black pepper to taste (optional)

Prepare salad greens and fruit; set aside. In a deep salad bowl, place olive
oil, vinegar, desired amount of salt, and a few
grindings of pepper, if desired; beat lightly with a wire whisk or fork. Add
half of the cheese, mashing it well with a fork. Add
greens and half of the apple and pear wedges and half of the walnuts, tossing
mixture lightly. Taste and correct seasoning as
desired. Top with remaining apple and pear wedges and remaining walnuts. Garnish
with remaining half of the cheese. Serve
immediately.


NOTE: May use 2 apples or 2 pears in place of one of each, if desired.