From Brooks Street Inn, Taos, New Mexico
8 handfuls of mixed greens 1 cup toasted walnuts
(Approximately 1/8 cup per person) ¼ tsp fresh ground black pepper
¼ red onion, thinly sliced 6 to 7 TBSP extra virgin olive oil
2 to 3 TBSP raspberry vinegar 4 to 5 oz. crumbled Gorgonzola cheese
1 red pear, cut into small wedges Fresh raspberries for garnish (if available)
*To toast walnuts, preheat oven to 375 degrees. Toast walnuts by placing them on a baking sheet in a single layer and bake for 5 to 8 minutes until fragrant. Stir nuts a few times during baking and watch to make sure they do not burn.
Select a variety greens with different tastes, textures, and colors (use lettuces and other greens such as Arugula, depending on the season). Wash and then dry in salad spinner. Tear greens into bite-size pieces and place in salad bowl; add sliced red onion. Grind pepper over salad and toss. Toss salad with oil and follow with vinegar, toss again. Place an equal amount of salad on each salad plate. Top each salad with slivered pear, crumbled Gorgonzola, warm walnuts, and a few fresh raspberries.