Field Green Salad w/Gorgonzola, Pear & Toasted Walnut

Ingredients:

• 5 ounces pre-washed salad greens
• 1 ripe pear, cored and thinly sliced into bite-sized pieces
• 1/2 cup toasted walnut halves
• ​4 ounces gorgonzola or other blue cheese, crumbled or shaved ​​

Vinaigrette (makes 1/2 cup) 

• 3 Tbsp MOV Butternut Squash Seed Oil or
• MOV Pumpkin Seed Oil​
• 3 Tbsp MOV Extra Virgin Olive Oil
• 1/2 teaspoon Dijon mustard 
• 1 Tbsp + 2 Teaspoons lemon juice
• 1/4 teaspoon salt 
• Pepper to taste

Directions:
Make the vinaigrette: with fork or small whisk combine oils and mustard in small bowl. Gradually add lemon juice until combined. Season with salt and pepper. Set aside.

In large bowl, combine greens, walnuts, sliced pear. Immediately before serving, toss greens with vinaigrette until lightly coated. Toss in crumbled blue cheese.
Serves 8.​

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