Recipe serves: 2 main dishes or 4 appetizers

Mixed greens with Gorgonzola, pear, beet and walnut

5 cup mixed baby greens
4 Tbsp olive oil (Toscano)
4 Tbsp balsamic vinegar (Modena)
1 each large pear, chopped to small cubes
2 each medium beet (optional)
1 cup walnuts
6-8 Tbsp Gorgonzola cheese, crumbled

Preparation steps:
  1. Prepare the beets ahead: cook the beets in water about 40 minutes, until ready. Cool to room temperature. Peel and cut into large cubes. The beets can be refrigerated for up to a week.
  2. Mix the greens with olive oil and balsamic vinegar. Add the chopped pear or apple.
  3. Arrange on individual plates.
  4. Garnish with walnuts, beets and Gorgonzola cheese.
Picture of recipe

Mixed baby greens is a mix of arugula, radicchio,
mizuna, frisee, baby red chard, baby spinach and
assorted baby lettuce leaves.

Gorgonzola is an Italian blue cheese.

Take note!
  • Measurements: greens
    5 cups = 3 oz

  • substitute grand smith or fuji apple
    for the pear
  • substitute any high quality blue cheese
    for the Gorgonzola cheese