Recipe: Basil-Pear Salad with Mixed Autumn Greens with Gorgonzola Dressing

BASIL-PEAR SALAD WITH MIXED AUTUMN GREENS

FOR THE GORGONZOLA DRESSING:
4 whole cloves garlic, peeled
1 teaspoon olive oil
Pinch of salt
1 cup packed fresh basil leaves
4 tablespoons balsamic vinegar
1/4 cup vegetable oil
2 tablespoons walnut oil
2 tablespoons crumbled Gorgonzola cheese
Coarse salt and cracked black pepper

FOR THE SALAD:
8 cups torn salad greens (radicchio, endive, mustard greens, chard)
2 tablespoons fresh chopped basil
6 medium Bosc pears

TO MAKE THE GORGONZOLA DRESSING:
To roast the garlic, place the cloves of garlic in a small pan, drizzle with 1 teaspoon of olive oil and bake for 20 to 22 minutes in a 425-degree oven.

Combine the roasted garlic with a pinch of salt in a bowl and mash into a paste with a fork. Transfer to a blender and add in the basil and vinegar. Puree thoroughly. With the blender running at low speed, slowly pour the vegetable and walnut oils into the dressing until emulsified. Transfer to a small bowl and fold in the Gorgonzola. Season to taste with salt and pepper.

TO PREPARE THE SALAD:
Rinse the greens thoroughly and shake off any excess water; combine with the basil and seal in a large plastic bag.

Cut each pear in half lengthwise and scoop out the core using a melon scoop; slice thinly.

TO ASSEMBLE THE SALAD:
Toss the prepared greens with the dressing and garnish with the pears.

Note: If taking along on an outdoor picnic, it's best to pack the pears whole and slice them just before serving so they don't turn brown.

Makes 6 servings
Source: A Return to Family Picnics by Russell Cronkhite