• Enough lettuce (mixed greens, butter—your choice) for two salads
• 1 ripe pear (Bosc, Bartlett, etc.—your choice)
• 2 Tbs. dried cranberries
• 2 Tbs. walnuts
• 2 Tbs. Pomegranate Balsamic Vinegar
• 2 Tbs. Persian Lime Oil
• 2 slices Gorgonzola cheese, broken into small chunks
Preparation: Divide lettuce into two salad bowls. Quarter and core the pear into thin slices and place 1/2 of pear on lettuce in each bowl. Sprinkle each with walnuts and cranberries. Drizzle with oil and vinegar. Sprinkle cheese on top.
*An original Carter & Cavero recipe adaptation from Gourmet Blends.