Recipe: Poncho's Salad - Romaine with Pears, Currants, and Walnuts in Balsamic Vinaigrette

PONCHO'S SALAD
4-6 servings

Balsamic Vinaigrette:
1 tsp dry mustard
1/2 tsp adobo criollo or seasoned salt
1/4 tsp ground black pepper
3 tbsp. Balsamic vinegar
1/2 chopped onion
3 thinly sliced garlic cloves
3/4 cup olive oil
1/2 envelope EQUAL

Prepare the vinaigrette in the blender or processor. Keep refrigerated in a glass-covered jar. There is enough for several green salads.

Sliced Romaine Lettuce (4 cups, at least)
2 sliced and cubed fresh pears
1/2 cup currants
1/2 cup chopped walnuts
4 ounces Gorgonzola or other Blue Cheese, crumbled

Wash the salad greens and completely drain. Refrigerate, covered and when ready to serve, toss with the vinaigrette and other ingredients and serve as first course.